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Date Posted: 12:57:02 10/24/02 Thu
Author: s
Subject: Strawberry Pie with Amish Piecrust

Amish piecrust (see recipe)
1 quart fresh strawberries,washed,dried and hulled (divided)
1 cup sugar
1/4 cup cornstarch
1 cup water
Few drops red food coloring
Whipped cream or whipped topping for garnish

Prepare piecrust,set aside to cool.

Chop 1 cup strawberries.Combine sugar and cornstarch in a 2-quart saucepan.
Stir in water gradually until smooth.Add chopped strawberries.Cook,
stirring constantly until mixture thickens and boils. Remove from heat.Stir
in food coloring.Cool in refrigerator 30 minutes.

Pour three-fourths of the syrup mixture into prepared piecrust.Stand up
remaining berries in piecrust,reserving 1/4 cup (about 3 large berries) for
garnish.Pour remaining syrup over berries.Chill until firm, about 3 hours.
Top individual servings with whipped topping and a slice of reserved
strawberry.Makes 6 to 8 servings.




Amish piecrust

4 cups flour,sifted
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups lard
1/2 cup cold water
1 egg,beaten
1 tablespoon vinegar

Preheat oven to 450 degrees.

In bowl,mix flour with sugar,baking powder and salt.Add lard and mix in
with hands until mixture is crumbly.Add water,then egg, then vinegar and
mix to combine.At this point dough can be divided into two parts and used
to make pies or can be wrapped in plastic wrap and frozen to use later.If
dough is divided into two parts,you will have a thick piecrust.For a very
thin crust, ough could be divided into three parts.

To bake crust:Roll out one piece of dough to fit a 9-inch pie pan.Crimp
edges and pierce dough with tines of fork.Bake in preheated oven 10 to 12
minutes or until golden brown.

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