INGREDIENTS AND DIRECTIONS:
PIE CRUST:
1 1/2 c. flour
2 tbsp. sugar
2 tbsp. milk
1/2 tsp. salt
1/2 c. Crisco shortening
Cream the sugar and salt together with the Crisco. Gradually add the flour and milk, mixing with a fork. Form into a ball. Place in center of pie pan and flatten out. Bake at 400 degrees for 15 minutes. Cool.
FRUIT:
1/2 to 1 pt. fresh strawberries
STRAWBERRY GEL:
1 c. cold water
1 c. sugar
2 tbsp. cornstarch
2 tbsp. Karo syrup
3 tbsp. Jello, strawberry gelatin
Mix all gel ingredients together. Boil till thickened and clear. If doesn’t want to thicken, add 1 more tablespoon cornstarch that has been dissolved in 1 tablespoon water and boil some more. Let gel, partially cool; add halved strawberries; scoop the mix into the pie shell. May top with whipped cream.
INGREDIENTS:
1 c. sugar
1 (10 oz.) 7-UP (1 1/4 c.)
2 c. fresh strawberries
Cool Whip
3 tbsp. cornstarch
Red food coloring
Baked pie shell
DIRECTIONS:
In a saucepan, mix sugar and cornstarch. Add 7-UP. Stir and cook until clear and thick. Remove from heat. Add red food coloring.
Cool completely, then add washed and drained strawberries. Pour into baked pie shell and top with Cool Whip.
INGREDIENTS:
Baked 9 inch pie shell
1/2 c. sifted confectioners’ sugar
1/2 tsp. vanilla
1/4 tsp. almond extract
1 (3 oz.) pkg. cream cheese
1/2 c. heavy cream, whipped
1/3 c. sugar
2 tbsp. cornstarch
1/3 c. water
1/3 c. grenadine
1 tbsp. lemon juice
2 c. fresh whole strawberries
DIRECTIONS:
Add confectioners’ sugar, vanilla, and almond extract to cheese and beat until smooth and creamy. Fold in whipped cream. Spread evenly over bottom of baked pie shell. Chill thoroughly several hours. Combine 1/3 cup sugar and cornstarch on saucepan. Add water slowly, stirring to make a smooth mixture. Add grenadine and lemon juice. Cook, stirring constantly, until thick and clear. Cool. Add to strawberries; stir to coat with glaze. Spread over top of chilled cheese layer. Chill before serving.
