Strawberry Pie
Yield
8 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| ½ | cup |
vegetable shortening
melted |
*
|
| 1 ½ | cups |
rolled oats
|
|
| ½ | cup |
all-purpose flour
|
|
| ⅔ | cup |
brown sugar
|
*
|
| filling | |||
| 3 | cups |
strawberries
sliced |
|
| ½ | cup |
sugar
|
|
| 1 ½ | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 118 | ml |
vegetable shortening
melted |
*
|
| 355 | ml |
rolled oats
|
|
| 118 | ml |
all-purpose flour
|
|
| 158 | ml |
brown sugar
|
*
|
| filling | |||
| 7.1E+2 | ml |
strawberries
sliced |
|
| 118 | ml |
sugar
|
|
| 23 | ml |
all-purpose flour
|
|
Directions
Preheat oven to 350℉ (180℃).
Combine melted shortening, oats, flour and sugar.
Firmly pack ¾ of this mixture into an 8 inch X 8 inch baking dish .
Arrange the strawberries over the top.
Mix together the sugar and flour and sprinkle on top of the strawberries.
Add the rest of the crumble mixture and pat down gently.
Bake for 30 minutes.
Allow to cool slightly before serving.
Alternately, place in the refrigerator and eat it chilled.
It makes the filling more syrupy in consistency.
