For a twist, replace half the strawberries with kiwi slices or chunks. Or top the pie with kiwi wedges for color and texture. site map	California Strawberry Pie Ingredients 10 servings - 220 calories per serving 8 grams of fat per serving 1 cup all-purpose flour 2 tbsp granulated sugar 1/2 tsp salt 2 tbsp water 3 tbsp unsalted butter 3 tbsp Crisco 2 pints fresh strawberries 2 tbsp cornstarch 1 cup less 1 tsp granulated sugar 1/2 cup water Preheat oven to 425 degrees. Spray 9-inch, deep dish pie plate with non-stick cooking spray. In large mixing bowl, combine flour, 2 tbsp sugar, and salt. Remove 3 tbsp of mixture to small mixing bowl. Combine 3 tbsp mixture with 2 tbsp water. Mix until it forms a paste. Cut butter and shortening into large flour mixture. Stir in paste. Form dough (do not knead dough!) Roll out dough. Fit into prepared pie plate. Prick crust on bottom with fork. Place on center rack of oven. Bake for 10-12 minutes. Cool on rack. Wash strawberries and hull (remove stems and leaves). Measure one cup of strawberries. Place measured berries into large mixing bowl. Crush berries with back-side of a spoon. In saucepan, combine crushed berries, cornstarch, 1 short cup of sugar, and 1/2 cup of water. Cook and stir until mixture boils. Simmer over low heat for 3 minutes. Remove from heat to cool. Cut remaining berries into quarters. Place quartered berries into pie shell. Spoon cooked mixture over berries. Place pie in refrigerator to chill for at least 3 hours. Slice and serve. powered by FreeFind	Sign up for our periodic newsletter to get the latest tips, tricks, hints, help, recipes, site updates, and much more.
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