In a bowl, combine the flour and salt; cut in
shortening until mixture resembles coarse crumbs.
Combine 4 tsp milk and water; gradually add to crumb
mixture, tossing with a fork until dough forms a
ball. Refrigerate for 30 minutes.
Roll out pastry to fit a 9 in pie plate. Transfer
pastry to pie plate. Trim pastry to 1/2 in beyond
edge of plate; flute edge of pastry. Line
unpricked pastry shell with a double thickness of
heavy duty foil. Bake at 450 for 8 mins. Remove
foil; bake 7 mins longer. Cool completely on a
wire rack.
In a small mixing bowl, beat the cream cheese, sugar
and remaining milk until smooth. Spread over the
bottom of crust; arrange strawberries over the top.
In a saucepan, combine the sugar, cornstarch, salt
and water until smooth. Bring to a boil; cook and
stir for 2 minutes or until thickened. Remove from
the heat; stir in gelatin until dissolved. Chill
until partially set. Pour over berries.
Refrigerate until set.
Originally Submitted
1/20/2012
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