Ok, I know that last few posts have been pie but it just seems to be pie time! My mom taught me how to make great crusts for pies and I always felt pretty proud of my crust making ability, that is until I chose to eat a more low fat diet, now not so much. I have tried lots of ways to make a good crust that is still flaky and delicious but without using Crisco or lard, pie crusts are just not the same. That is until one of my readers gave me a new recipe to try and once you get the hang of things, it’s really pretty good. If you have made a lot of pie crusts you will notice the consistency is quite different. I would love to get your feedback on the crust. Send comments/questions to firstname.lastname@example.org
Glazed Strawberry Pie
1/4 teaspoon salt
1/4 cup fat-free milk (I use no fat half & half)
3 tablespoons cooking oil
Bake in a 450 degree oven for 10 to 12 minutes or until pastry is golden. Cool on a wire rack.
6 cups strawberries
1 cup water
1/4 cup sugar
2 tablespoons cornstarch
Few drops red food coloring
Fat-free frozen whipped dessert topping, thawed (optional)Place 1 cup of the strawberries and the water in a food processor bowl. Cover; process until smooth. Transfer to a small saucepan. Bring to boiling; simmer 2 minutes.
In a medium saucepan stir together sugar and cornstarch; stir in berry mixture. Cook and stir over medium heat until bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in enough red food coloring to tint a rich red color. Cool to room temperature.
Fold remaining strawberries into cooled mixture; pour into pastry shell. Cover; chill for 3 to 4 hours. If desired, serve with whipped topping.