Deep-Dish Strawberry Pie
Yield
6 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
to 1 cup, depending on sweetness of berries |
|
| ¼ | cup |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| 4 | cups |
strawberries
washed & hulled |
*
|
| 2 | tablespoons |
butter
|
|
| 1 | x |
pastry
for single crust pie |
* |
| 1 | x |
cream
plain or whipped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
to 1 cup, depending on sweetness of berries |
|
| 59 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 946 | ml |
strawberries
washed & hulled |
*
|
| 3E+1 | ml |
butter
|
|
| 1 | x |
pastry
for single crust pie |
* |
| 1 | x |
cream
plain or whipped |
*
|
Directions
Combine sugar with flour and salt.
Toss lightly with the berries.
Fill a 1-quart baking dish with the fruit mixture and dot with butter.
Top with the pastry which has been rolled out on pastry cloth to size 1" larger all around than top of baking dish.
Fold edges of pastry under and press firmly to rim of dish.
Flute edges and cut gashes in pastry to allow steam to escape.
Bake at 425℉ (220℃) for 25 minutes or until crust is browned.
Serve slightly warm with plain or whipped cream.
