~~ PIE (8 or 9 inch one-crust pie)

  • 1 cup plus 2 tbsp all-purpose flour
  • 1/3 cup vegetable oil
  • 1/2 tsp salt
  • 2 to 3 tbsp cold water

Mix flour, oil and salt until particles are size of small peas.Sprinkle in water, 1 tbsp at a time,mixing until all flour is moistened and pastry almost cleans side of the bowl. (if pastry seems dry, 1 to 2 tbsp oil can be added.Do not add water.) Gather pastry into a ball. Shape pastry into flattened round. Place flattened round between two 15-inch lengths of waxed paper .

Wipe table with damp cloth to prevent paper from slipping. Roll pastry 2 inches larger than inverted pie plate. Peel off top paper. Place pastry paper side up in plate. Peel off paper. Ease pastry loosely into plate. Trim overhanging edge of pastry.

~~Strawberry filling

  • 1 quart fresh strawberries
  • 3/4 cup sugar
  • 2 tbsp cornstarch
  • 1/8 tsp salt
  • 1 cup water
  • 1 pack strawberry jello
  • 1 1/2  tsp lemon juice
  • 1/2 tsp vanilla
  • whipped topping

Wash and stem and cut strawberries. Set aside. In a saucepan, combine sugar, cornstarch and water. Cook over medium heat stirring constantly for 8-10 minutes until mixture turns clear, thick and bubbly. Remove from heat and stir in gelatin, lemon juice and vanilla. Cool for 5 minutes. Fold in berries and pour into baked pie shell. Chill for 4 hours or overnight. Add a dollop of whipped topping to each pie when serving.

** recipe from my mother-in-law Image

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