The ultimate taste of spring is found in this pie! You can count on receiving compliments from appreciative guests for this beautiful and scrumptious fresh strawberry pie.

Fresh Strawberry Pie

Pie Crust:
1 1/3 cup all-purpose flour
1/2 cup vegetable shortening*
1/2 teaspoon kosher or sea salt
3 tablespoons ice-cold water

Filling:
2 quarts strawberries, washed, drained well and stemmed
1 cup granulated sugar
3 tablespoons cornstarch
1/2 cup water
Sweetened whipped cream for garnish

For Pie Crust: Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles tiny split peas. Add the ice water and mix in using a fork. Gather the dough into a ball.
Roll dough on a lightly floured surface into about a 12-inch circle and place into an ungreased 9-inch regular or deep-dish pie plate.
Place dough in an ungreased 9-inch regular or deep-dish pie plate and gently press dough into pie plate. Trim excess pastry, if needed and flute the edge. Prick crust thoroughly on the bottom and sides with the tines of a fork.
Bake crust at 425°F (220°C) on center rack of oven for about 15 to 18 minutes, or until golden brown. Cool completely on wire rack before filling.
For Filling: Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in a medium saucepan, Gradually stir in water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat and cool to room temperature.
Fill baked pie crust with remaining strawberries (dry berries with paper towels if to damp). Spoon cooked strawberry mixture over the top of strawberries, distributing evenly. Refrigerate for several hours or until set.
Serve pie with a dollop of sweetened whipped cream, if desired.

Makes 8 servings.

*For best results, always use a premium brand of shortening such as Crisco.

Cook's Note: This pie should be eaten on the same day it is made because it does not keep well for longer than one day.

Nutritional Information Per Serving (1/8 of recipe): 345.7 calories; 34% calories from fat; 13.5g total fat; 0.0mg cholesterol; 120.1mg sodium; 255.4mg potassium; 55.3g carbohydrates; 3.6g fiber; 32.1g sugar; 51.6g net carbs; 3.2g protein.