Strawberry Pie

Step 1

Using a food processor or a pastry blender cut cold butter & shortening into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.

Step 2

Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.

Step 3

Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.

Step 4

You can make your dough the previous day but make sure you take it out of the fridge for 10 -20 minutes to warm slightly before rolling out.

Step 5

Roll the dough into a 12 inch round and place in the bottom of a 9 or 10 inch pie plate.

Step 6

Trim and flute the edges as desired.

Step 7

Poke a few holes in the bottom of the pastry shell, rest in the refrigerator for an additional 20 minutes before baking at 400 degrees F for 12 – 15 minutes or until golden brown. ( Alternatively you can blind bake the pie shell using baking weights if you prefer.)

Step 8

Cool completely before adding the filling.

Step 9

Add the gelatine to the 1/4 cup cold water and set aside for a few minutes until needed.

Step 10

Add 3 cups of the sliced strawberries, the sugar and 1/4 cup water to a small saucepan and simmer for only a few minutes until the strawberries have release most of their juice.

Step 11

Dissolve the corn starch in the 1/4 cup of water and stir into the simmering strawberries.

Step 12

Stir constantly for 2 to three minutes while the strawberry mixture thickens.

Step 13

Remove from heat and stir in the gelatine mixture until it is fully dissolved.

Step 14

Allow to cool to almost room temperature before stirring in the 3 cups of fresh sliced berries.

Step 15

Pour into the baked pie shell and refrigerate for several hours or overnight until set.

Step 16

Simply beat all of the ingredients together with an electric mixer until firm peaks form.

Step 17

Use the cream to garnish the pie or add a dollop of it to the top of the pie when serving.