AMISH STRAWBERRY PIE

AMISH STRAWBERRY PIE Amish Strawberry Pie is light and fresh and piled high with freshly picked sweet strawberries. The crust is light and flaky and perfect this time of year! Amish Never Fail Pie Crust recipe below 2 cups water ⅓ cup corn starch ½ cup sugar ⅓ cup strawberry gelatin 1 quart fresh strawberries hulled and quartered Whipped topping to garnish Line a deep dish pie pan with the Amish Never Fail Pie Crust and bake according to instructions. In a medium saucepan over medium heat, stir together the water, corn starch, and sugar until dissolves. Bring to a boil while continuously stirring. Reduce the heat to low and simmer for 10 minutes. Off the heat and add the gelatin. Stir to combine and allow to cool. Once cool, gently stir in the strawberries. Pour into the prepared pie shell. Refrigerate overnight to set. Serve chilled and top with whipped topping, if using Amish Never Fail Pie Crust 4 cups all-purpose flour 1 tablespoon granulated sugar 1 ½ teaspoons salt 1 ½ cups vegetable shortening, cubed 1 egg, beaten 1 tablespoon vinegar ½ cup water In the bowl of a food processor, pulse together the flour, sugar, and salt until combined. Add the shortening and pulse until pea-sized crumbs form. Transfer the dough to a large bowl and bring the dough together with a wooden spoon. In a small bowl, whisk together the egg, vinegar, and water. Pour over the dough and mix until combined (dough will be sticky). Cover with plastic wrap and chill in the refrigerator for at least 1 hour before rolling. For a hot pie (e.g. with a filling that needs to be baked), divide the chilled dough in half on a generously floured work surface. Roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish. Repeat with the second half of dough if the pie is covered. Bake as instructed in the recipe. Wrap any remaining dough in plastic wrap and store in the refrigerate. For a cold pie (e.g. with a filling that doesn't need to be baked), move oven rack to the lowest tier and preheat oven to 375°F. Divide the chilled dough in half on a generously floured work surface. Roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish. Loosely fit aluminum foil over the lined pie dish and weigh down with pie weights, raw rice or uncooked beans. Bake for 25 to 30 minutes. Remove the weights and foil and continue baking for 10 to 12 minutes until golden brown. Fill and chill according to the recipe.