Fresh Strawberry Pie

Fruit pies are my new specialty. We have strawberries coming out of the garden like crazy, so I figure a pie is the best way to utilize them. I have mixed and matched different recipes until I found the perfect one. I will have to add pictures once we get a new camera charger.

Crust: (can be used for savory or sweet pies --this is my go-to crust for chicken pot pie as well as fruit pies)

3 1/2 c. white flour

1 tsp. salt

1 1/3 c. butter, cubed(salted or unsalted)

about 3/4 c. ice cold water

Mix the first four ingredients in a food processor until the mixture forms little "pea" shaped dough.

Add the ice cold water gradually to the dough while mixing in the food processor. Do not add too much water or the dough will be sticky.

Once the dough starts to take shape, mix it by hand until all of the flour is mixed in.

Form a ball, cover with plastic wrap and refrigerate for 1/2 hr.

After refrigerating, roll out the dough onto a floured surface. Once evenly rolled to the width of your preference, gently roll the dough onto (around) the rolling pin and unroll it over the pie crust. Then you can make the crust as pretty as you want to.

*Note: If making a no-bake pie; you must cook the pie crust by itself for 20 minutes at 350 degrees.

Filling:

4 c. strawberries (I have used frozen ones that were thawed, but fresh is best)

4 Tbsp. corn starch

1/2 c. sugar or sugar substitute (we use Xylitol in our house and it tastes great!)

pinch of salt

Mix all of the ingredients together.

Pour into the pie crust.

Form a lattice pattern with remaining dough if desired.

Bake in the oven at 400 degrees for 25 minutes; then at 350 degrees for 30 minutes.

Let the pie cool and set for at least 3-4 hours before serving.