Saturday, May 23, 2009
It's strawberry season, y'all! This time of year, I can eat strawberries for every meal and not get tired of them. Usually, I like to make strawberry rhubarb pie, but I didn't have any rhubarb this weekend. So I adapted the recipe for just strawberries - yummmmmmm!
4 cups fresh strawberries, sliced
1/4 cup tapioca
1 cup sugar
Preheat oven to 400 degrees. Mix all together in a medium bowl and set aside for 15 minutes.
2 cups all purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening or lard
4-5 tablespoons cold water
(This makes 2 crusts.) Mix flour and salt together in a large bowl. Cut shortening into flour mixture using a pastry blender or by criss-crossing two knives until mixture resembles coarse crumbs. Add cold water by tablespoon until all flour is wet and pulls away from bowl. Form into a ball.
Divide dough in half. Roll half of dough out on a floured board with a floured rolling pin. Roll dough back onto pin to transfer to 9 inch glass pie pan. Trim excess dough.
Pour filling into pie shell. Dot with small pats of butter. Roll remaining half of dough out and transfer to pie plate to cover filling. Trim dough and crimp edges with bottom crust. Make a few small slits in top crust to allow steam to escape.
Bake for 45-50 minutes until crust is lightly browned and filling bubbles slightly. (You may want to place a baking sheet until the pie pan to catch any drips!)
Allow to cool completely before serving. Enjoy!!