FILLING
4 pt Strawberries–
Washed and hulled
1 c Sugar
2 tb Cornstarch
3 tb Lemon juice
1 ts Unflavored gelatin
2 tb Cold water
2 Bananas, sliced
PIE CRUST
1 1/2 c Flour
3 tb Water
1/2 c Shortening
FILLING:Mash about 1 1/2 pints strawberries with sugar in saucepan.
Dissolve cornstarch in lemon juice and add to strawberry mixture. Heat over
medium heat, stirring constantly, until mixture thickens and juice becomes
transparent. Remove from heat. Dissolve gelatin in water and stir into
strawberry mixture. Cool.Cut remaining strawberries in half and gently stir
into strawberry mixture along with bananas. Chill several hours or
overnight. PIE CRUST:Mix 1/4 cup flour with water to form paste. Cut
shortening into remaining flour. Add paste to flour-shortening mixture. Mix
with fork, then knead until dough comes together. Roll into ball, wrap
tightly and chill before rolling out.Roll out dough to 10-inch circle and
gently place in 9-inch pie plate. Pierce dough with fork all around sides
and bottoms to prevent air bubbles from forming. Bake at 425 degrees 12 to
15 minutes. Remove from oven and cool. Just before serving, pour strawberry
mixture into crust, making sure best and biggest strawberries are on top.
*This recipe won first prize at last year’s “Pie Bake a la Beverly Hills”
sponsored by the Beverly Hills Farmers Market.
Yields
8 Servings