Fresh Strawberry Pie

I have two small strawberry patches in my floating garden and they are producing like crazy. That's probably because I planted a new bed last year, and replenished the other bed with established runners in the spring. In another few years, I'll need to relocate the older bed as well. What tasty treat could I make with all those berries? Why not a fresh strawberry pie.

Fresh Strawberry Pie

8" One-Crust Pie Shell

1 cup plus 2 tablespoons flour
1/4 teaspoon salt
1/3 cup shortening
2-3 tablespoons cold water

Mix flour and salt. Cut in shortening until it's crumbly. Stir in water slowly until the dough forms a ball. Wrap and chill before rolling out. Place in an 8" pie pan, trim to 3/4" then flute the edges. Prick the bottom and bake at 350 degrees for 20 minutes. Prick bottom again (if needed) and continue to cook until golden brown. Let cool.

Strawberry Filling

1 cup strawberries mashed
1 tablespoon lemon juice
3/4 cup sugar
1/4 teaspoon salt
1/2 cup water
3 tablespoons cornstarch
3 cups whole strawberries

Mash 1 cup strawberries, add lemon juice, salt and sugar. Heat until the juices are released. Put water and cornstarch in a container and shake well. Put some of the hot mixture in the cornstarch mix before adding it to the rest of the mashed berries. Bring to a boil stirring constantly then cook for one minute. Let cool slightly before pouring over the whole strawberries. Mound coated berries in the pre-cooked pie crust and chill. Serve with whipping cream and enjoy.

What, no picture you say? It was so good we just dove in and gobbled it down. -- Margy