Print This Recipe Written by Chacha on Jul 21st, 2012 in Cream, Desserts, Pies, Recipe, Strawberry | No Comments

Servings: 8



  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 tablespoons cold butter
  • 1/3 cup vegetable shortening
  • 3 tablespoons ice-cold water


  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 1/2 cup cold water
  • 1 small package strawberry gelatin
  • 1tablespoon freshly squeezed lemon juice
  • 3 pounds fresh strawberries
  • Freshly whipped cream, for garnish


Preheat oven to 400 degrees F.

For Crust, in a large bowl, combine the flour, salt shortening and butter. Cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball.

Flour rolling surface and rolling pin lightly. Roll out pastry to fit a 9-inch pie plate. Transfer pastry to pie plate. Flute edges. Prick pastry generously with a fork. Line pastry shell with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil. Bake 5 to 7 minutes longer or until lightly browned (Note: If necessary, cover edges with foil during the last few minutes to prevent overbrowning). Cool on a wire rack.

Meanwhile, for filling, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin until dissolved. Add lemon juice. Let stand for 15 minutes.

Slice strawberry and place in baked crust. Pour filling evenly over berries. Refrigerate for 4 hours or until set. Serve with whipped cream.

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