Strawberry Pie
Recipe from Taste of the South


Strawberry Pie

by 9  people


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Yield: 1 (9-inch) pie
Prep Time: 15 mins
Total Time: 2 hrs 40 mins
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Ingredients
  • 1   
    Old-Fashioned Pie Dough (Recipe follows.)
  • 1   cup 
    sugar
  • 2   tablespoons 
    cornstarch, sifted
  • 1   cup 
    boiling water
  • 1   teaspoon 
    strawberry extract
  • 1/2  teaspoon 
    vanilla extract
  • 1  3  ounce package 
    strawberry-flavored gelatin
  • 2   quarts 
    fresh strawberries, hulled and sliced in half
Old-Fashioned Pie Dough
  • 1 1/2  cups 
    all-purpose flour
  • 2 1/2  tablespoons 
    plus 1 teaspoon sugar
  • 1/8  teaspoon 
    salt
  • 1/3  cup 
    unsalted cold butter, diced
  • 2 1/2  tablespoons 
    plus 1 teaspoon cold water

Directions
1.
Preheat oven to 350 degrees F.
2.
Line bottom and sides of prepared pie shell with parchment paper. Place pie weights on parchment paper.
3.
Bake for 20 minutes. Remove pie weights and parchment paper.
4.
Bake until golden, approximately 20 minutes. Cool on a wire rack for at least 20 minutes before adding filling.
5.
In a small saucepan, combine sugar and cornstarch, whisking well. Add boiling water and extracts. Cook over medium heat until mixture thickens, whisking often. Remove from heat. Add gelatin, stirring until smooth. Let mixture cool to room temperature.
6.
Arrange strawberries in baked pie shell. Pour cooled filling over strawberries, coating completely. Refrigerate until set, approximately 2 hours. Cover and store in the refrigerator for up to 3 days.
Old-Fashioned Pie Dough
1.
In a medium bowl, combine flour, sugar, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Add water, stirring just until moistened. Knead until dough forms a ball, approximately 10 turns. Wrap tightly in plastic wrap; refrigerate for 1 hour.
2.
Remove dough from refrigerator; bring to room temperature.
3.
On a lightly floured surface, roll dough to 1/8-inch thickness. Place dough in a 9-inch pie pan, trimming edge. If desired, make a decorative edge.

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