Mom's Strawberry Pie
Summer is the time for fresh fruit pies.  This one is my mother's.  She's a fabulous cook, and this is a terrific pie!
Crust (made in a food processor): makes enough for bottom and top but this recipe only calls for a bottom 2 cups flour 1 cup butter, straight from the refrigerator and quickly cut into chunks 6 Tbsp ice water	Filling: 4-5 heaping cups whole, fresh strawberries 1 1/2 Tbsp cornstarch or 2 Tbsp tapioca 1 cup sugar 1 Tbsp butter

Crust:  Put flour into the food processor fitted with a metal blade.  Add butter and pulse a little at a time until mixture is crumbly and about the size of peas.  Don't over mix.  Add water one Tbsp at a time, pulsing briefly with each addition.  As soon as the mixture forms a ball, stop (you may need less than 6 Tbsp water).

Wrap in wax paper and refrigerate 30 minutes.  Divide dough in half and roll half to fit a 9-inch pie pan. Place in pan.  Bake at 425 degrees until golden brown.  Roll out the other half, put in pan, wrap in freezer paper or freezer bag and freeze unbaked for later.

Filling:  Pour strawberries into a medium saucepan and mash slightly.  Add other ingredients.  Cook until thick, about 20-30 minutes, stirring often to prevent burning.  Add the butter and stir until melted.  Pour into cooked crust.  Cool, chill and serve with ice cream or whipped cream.

Delish!

Happy eating!!

July 2006