Last week, we found some beautiful local strawberries for sale, so we bought a bunch. We just ate most of them, but I managed to make a strawberry pie with some of them.
I used my Mom’s recipe for pie crust. This crust is super easy to make. What I like about it is that you don’t have to worry about over-working it, or re-rolling it. You can do pretty much anything with it and it will still be flaky and tender. There is no need for a pastry cutter or food processor. I use my organic shortening in this recipe and it works out very well. I still need practise making my pie crusts look perfect, though! 
Mom’s Pie Crust
Mom’s Pie Crust
1 cup vegetable shortening
3/4 teaspoon salt
2 cups all-purpose flour, stirred and measured
1/4 cup cold water
Measure shortening into bowl. Add salt and half of flour. Stir with a spoon until ingredients cream together and mixture is smooth and satiny. Add water and remaining flour. Stir with spoon until mixture clings together in ball. Roll out as desired on a generously floured board. Don’t be afraid to handle or overmix. Makes 2 (9-inch) pastry shells or enough for 1 double pie.
To use this pie crust as a filled (pre-baked crust), roll out, place in pie pan, prick with a fork, and bake at 450 degrees for 8-10 minutes or until lightly browned.
*If desired, wrap in plastic wrap to freeze. I have frozen these (unbaked, in a ball) for 3 months, and then just thaw on the counter. It still rolls out very well and, after baking, tastes just like you made it fresh. 
I use the strawberry pie recipe from my Betty Crocker cookbook, which I believe is the same one my mom uses (or else it’s really similar.) I reduce the sugar by half. Instead of cream cheese, I used mascarpone cheese for the bottom layer, but the flavor of mascarpone is so light and delicate that it got lost under the strong strawberry flavor. I’ll stick with cream cheese next time.
I use the strawberry pie recipe from my Betty Crocker cookbook, which I believe is the same one my mom uses (or else it’s really similar.) I reduce the sugar by half. Instead of cream cheese, I used mascarpone cheese for the bottom layer, but the flavor of mascarpone is so light and delicate that it got lost under the strong strawberry flavor. I’ll stick with cream cheese next time.
Fresh Strawberry Pie
from Betty Crocker
1 baked pie shell (single crust)
1 1/2 quarts (6 cups) strawberries, hulled
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 package (3 oz) cream cheese, softened
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 package (3 oz) cream cheese, softened
1. In small bowl, mash enough strawberries to measure 1 cup. In 2-quart saucepan, mix sugar and cornstarch. Gradually stir in 1/2 cup water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.
2. In medium bowl, beat cream cheese until smooth. Spread evenly in pie crust. Top with remaining strawberries. Pour cooked strawberry mixture over top. Refrigerate until set, about 3 hours. Store in refrigerator
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