1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
1/3 cup vegetable oil
2 tablespoons milk
You may use a 9-inch store bought frozen pie crust, baked and cooled
1 cup water
1 cup granulated sugar
2 1/2 tablespoons corn starch
3 tablespoons strawberry gelatine powder
2 quarts fresh strawberries, washed and hulled
Whipped Cream or non-dairy whipped topping, thawed
Preheat oven to 375ºF/190ºC.
Bake store-bought frozen 9-inch pie crust. Let cool.
To Make Crust from Scratch:
In a medium size mixing bowl combine the flour, the 2 tablespoons sugar, salt, vegetable oil and milk until well blended. Place mixture into a 9-inch pie dish. Using your hands, spread mixture to cover the bottom and sides of pie dish. Bake crust in preheated oven for 10 minutes, remove from oven and let crust cool.
To Make the Glaze:
In a medium size saucepan combine water, sugar and cornstarch. Bring mixture to a boil, lower the heat to medium and cook until the glaze is clear and has thickened. Remove from the stove and add the strawberry gelatine powder to the glaze, stirring until blended. Let cool.
To Fill and Assemble:
Wash the fresh strawberries, removing the stems. Spoon the strawberries into the cooled pie crust. Pour cooled glaze over the top of strawberries. Refrigerate for at least an hour before serving. Serve with whiped cream or non-dairy whipped topping and fresh blueberries, if desired.
Makes 8 servings.
Date: July 2, 2006