6 cups sliced fresh strawberries, rinsed
1/2 cup sugar (if needed)
1 cup water
1/2 pint whipping cream (1 tablespoon sugar and vanilla - if you like)
If berries are very sweet, you won't need the sugar. Place rinsed, sliced berries in a glass bowl. Mix together water and sugar. Flip the berries around in the sugar/water. Refrigerate until ready to assemble and serve.
Crust
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup Crisco all vegetable shortening
3 to 6 tablespoons ice cold water
Blend flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together. Shape dough into a ball for single pie crust. Flatten ball into 1/2-inch thick round disk. Chill for 30 minutes or up to 2 days. Roll dough from center outward into a circle on lightly floured surface. Place on a balking sheet. Spread a tablespoon of soft butter on top of curst and sprinkle with 2 tablespoons sugar. Using a butter knife, cut the crust into at least a dozen triangles. Bake crust in lower third of oven at 425° for 10 to 12 minutes or until edges and bottom are golden brown.
You can always use the refrigerated ready made pie crusts. One will work for this recipe. They are a great option.
Assemble the dessert by placing the baked pie crust pieces in bottoms of small dishes, add fresh sliced berries and top with whipped cream. YUM!!!! If you prefer blueberries or raspberries or even bananas, this recipe works with any/or a combination of your choice.
This recipe is shared May 11-15, 2015
on NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD, AM 1450 WDXR
and AM 1320 WNGO. Ro's recipes
are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: http://www.banksmarket.com
