Fresh Strawberry Summertime Pie By Freda Recipes

Steps:

• Prepare crust: Heat oven to 350 degrees. In a food processor, combine shortbread cookies, sugar, flour and salt and blend until you have fine crumbs. Transfer crumbs to a medium mixing bowl. Add butter and mix with a fork until crumbs are evenly moistened. Tip crumbs into a standard 9-inch pie plate and press them in an even layer on the bottom and up the sides of the plate. Bake until golden brown and set, 15 to 20 minutes. Transfer to a rack to cool completely.
• Prepare filling: Cut each of the strawberries in quarters or eighths, if they are large. Transfer 2 cups berries to a small saucepan and crush completely with a potato masher. Set aside the remaining berries in a large bowl. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.
• Bring strawberry mixture to a boil over medium heat and then cook it an additional 2 minutes, stirring constantly. Add strawberry mixture and lemon juice to the strawberries in the bowl and stir to combine. Transfer to the prepared crust and gently tap it down into an even layer. Transfer to the fridge to set for at least 4 hours.
• Just before serving, whip cream, confectioners' sugar and vanilla, if using, to soft peaks. Top pie with whipped cream.

Steps:

• in Small Saucepan, Add SUGAR, CORNSTARCH and WATER, Stir til Smooth. Bring to a boil. Cook and stir while Boiling for a good Minute or Two til thickened. Remove from the heat. STIR IN the Strawberry Jello until dissolved. Cool Slightly .
• While the Glaze Cools; just a few Minutes. . Line Your Pie Shell with Sliced FRESH STRAW-Berries, (Don't Be Skimpy) Pour the Gelatin Mixture (Glaze) over your Berries in the Pie Shell Covering well. Chill til Set in refer. Time Depends on how Cool your Refer is. Usually about 1 hr is good.
• PIE CRUST: Step ONE: . . . PREHEAT OVEN @ 350. in Kitchen aid Mixing Bowl, Cream together Lard and Butter with Mixer. (yes MIXER)
• Pie Crust Step TWO: Add Salt and Flour
• PIE CRUST; Step THREE: Mix in a Cup the Water and Vinegar
• PIE CRUST: Step FOUR: Add Water to Flour Mixture. Now Blend with Mixer just til Blended well. (DO NOT OVER MIX)
• PIE CRUST FINAL STEP: Form DOUGH into (2) Balls With your Hands. Using a Floured Rolling pin, Roll out one ball at a time. To Desired Thickness usually 1/8 to 1/4 thickness. NOTE: (Roll out dough Using as Little Flour as Possible as More Flour toughens the Dough.) Fold dough in 1/2 and fit into Pie Shell. Prick with a fork and Bake @ 350 for 20-25 min. Remove from oven to Cool before Filling. Great for all Cream or Filled Pies. This crust will be So Flaky & tender.

Steps:

• Stir sugar, cornstarch, and salt together in a medium saucepan. Add 3 tablespoons water and mix into a paste.
• Bring remaining water to a boil in a pot. Add to sugar mixture slowly. Let mixture simmer over low heat, stirring constantly, until thick and clear, about 5 minutes. Remove from heat. Add lemon juice, almond extract, and red food coloring.
• Let mixture cool for at least 15 minutes; fold in strawberries. Pour into the prepared pie crust. Chill until set, at least 1 hour.
• Whip heavy cream in a mixing bowl using an electric mixer; add confectioners' sugar slowly until combined. Spread topping over chilled pie.

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes., Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.

Steps:

• For the crust: Spoon flour into measuring cup and level. Combine flour and salt in a medium bowl. Cut in shortening using a pastry blender until all flour is blended to form pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form a 5 to 6-inch pancake. Lightly flour rolling surface and rolling pin. Roll dough into circle. Trim 1-inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Unfold and press into pie plate. Fold edge under. Flute.
• For the filling: Blend sugar and cornstarch in a saucepan; add lemon-lime soda. Cook stirring until smooth and thick. Add strawberries and cook for a few minutes. If desired, add red food coloring. Pour into cooled pie shell. Chill. Top with whipped cream if desired.

Steps:

• 1. Bake pie shell according to package directions; set aside to cool.
• 2. In a medium saucepan, combine remaining ingredients, (except strawberries) over medium heat. Cook 5 to 7 minutes or until gelatin has dissolved and mixture is clear, stirring occasionally.
• 3. Remove from heat and let cool about 5 minutes. Stir in strawberries then pour into baked pie shell.
• 4. Chill at least 4 hours or until set. Serve, or cover and keep chilled until ready to serve. Top with Cool whip if desired.