Strawberries & Cream Pie (with EASY No-Roll Pie Crust!)
by LeAnn R. Ralph
2 tablespoons water
4 cups strawberries (sliced)
1 1/2 cups sugar
1/4 cup cornstarch (heaping)
a pinch of salt
1/2 cup sour cream
Make pie crust (see below) and bake the bottom shell at 350 degrees for 15 minutes.
While the pie shell is baking, put strawberries, 1 cup sugar and 2 tablespoons of water into a saucepan and cook over medium heat for 10 minutes, stirring constantly. Remove from burner.
Mix 1/2 cup sugar with 1/4 cup cornstarch (heaping) and stir into the hot strawberry mixture. Add sour cream. Cook until thick.
Pour filling into the baked pie shell. Add crumble crust. Bake at 350 degrees for 20 minutes until crust is lightly browned. Allow to cool thoroughly before cutting.
For an added treat, serve with whipped cream or vanilla ice cream.
3 cups flour
1 teaspoon salt
2 teaspoons sugar
2/3 cup cooking oil (I like to use Canola oil)
1/3 cup water or milk
Measure all ingredients into a mixing bowl and stir with a fork.
Put half of the mixture into a 10-inch pie plate and pat down with the back of a spoon (or use your fingers) to form the pie crust.
Bake at 350 degrees for 15 minutes.
Mix 1/4 cup of brown sugar with the remaining pie crust and sprinkle on top of pie to form a "crumble crust." (Makes a generous crumble crust).
Bake in a 350 degree oven for 20 minutes or until the crumble crust is slightly browned.
copyright LeAnn R. Ralph
LeAnn R. Ralph is the author of the books "Christmas in Dairyland (True Stories from a Wisconsin Farm)" (2003), "Give Me a Home Where the Dairy Cows Roam" (2004), and "Preserve Your Family History (A Step-by-Step Guide for Interviewing Family Members and Writing Oral Histories)" (e-book; 2004). You are invited to sign up for the free monthly e-mail newsletter from Rural Route 2. Visit -- http://ruralroute2.com
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