Fresh Strawberry Pie

 It's not "officially" summer by the calendar but the temps here in Central Texas are telling me it's summer so I've decided to make something cool and surprising light for dessert.  And of course to take advantage of the lovely strawberries that are fairly plentiful right now. 

So first off we'll start with the pie crust.  This is not your regular pie crust.  This pie crust would not hold up for an apple, peach, pumpkin, cherry or pecan pie.  This pie crust would be best for anything light and fluffy like a chiffon or Jello and Cool Whip mixture.  It's called "Pat-a-Pie Oil Pastry and that will become reasonably clear once we get further into the recipe. 

So lets assemble our ingredients.  We have flour, sugar, salt, milk and vegetable or canola oil.

 Sift the flour, sugar and salt together.

 Then measure out your oil

 Add the milk to the oil

 And whisk like crazy till it's all lovely and completely combined.

 Then just add the wet to the dry.

 And mix it all together with a fork till it's too hard to mix anymore and then go in with your hand or hands. Till you have everything combined together.

See how that all works together.  Now get out a 9 inch pie pan and start breaking off pieces of dough and patting them into place.

That picture is a little blurry, must have gotten something in my contact.  But you get the idea.  Just keep working with little pieces and soon you will have the pie plate completely covered.  Keep pushing till you have the "crust" up and over the rim and then you can crimp in your favorite style.

Once you get it all crimped, put in a preheated 425 degree oven and bake for 15 minutes or until golden brown.  Let cool completely before you fill it.

RECIPE:

2 Cups sifted all purpose flour

2 teaspoons sugar

1 1/4 teaspoons salt

2/3 cups salad or canola oil

3 tablespoons milk

 

 

Now let's assemble our ingredients for the filling.  This is also called mise en place (MEEZ ahn plahs) A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking.

 

 So we have Cool Whip, Strawberry Jell-O or Strawberry-Banana Jell-O, fresh strawberries and sugar.  See how simple that is!

Add boiling water to the Jell-O.

Then take out 1/2 cup of the Jell-O and chill it until slightly thickened.

Cut about 1 1/2 cups of strawberries in 1/2 all the while keeping aside about 8 perfect berries for decorating.

 Once the 1/2 cup of Jell-0 is slightly thickened. you want to fold in the sugar and whipped topping.  If it's not pink enough then add a couple of drops of red food coloring.  I have never found this necessary but go ahead if you want it pinker.   

 

Put this mixture back into the fridge and let it set until it will mound.   Put the other Jell-O into the fridge and let it get cold enough until it resembles runny jelly.

Once the Cool Whip/Jell-O mixture mounds then you can begin assembly.  So first take some of the mixture and spread some on the bottom of the cooled pie crust.

Then place your halved strawberries on top of that mixture. 

Then spoon your jelly like mixture on top of the strawberries.  Just spoon it over until all the berries are covered. 

 Finally take the rest of the Cool Whip/Jell-O mixture and put it into a piping bag and pipe it around the sides and add your perfect berries to complete the assembly.  Wa-la....beautiful,. perfect, light summer dessert. 

RECIPE:

1 pkg. (3 oz.) Jell-O Strawberry or Strawberry-Banana Gelatin

1 2/3 cups boiling water

2 Tablespoons sugar

2 cups (or one 4 1/2 oz. container) Cool Whip Non Dairy Whipped Topping, thawed*

Red Food coloring (optional)

1 baked 9-inch pie crust

1 1/2 cups fresh strawberry halves

*I have never found a 4 /12 oz. container of Cool Whip and we can always use it so I just buy the 8 oz. and measure out what I need. 

 

Dissolve gelatin in boiling water.  Remove 1/2 cup and chill until slightly thickened.  Fold the slightly thickened gelatin and sugar into the whipped topping.  Add a few drops of food coloring. (optional). Chill again, if necessary, until mixture will mound.  Line bottom and sides of crumb crust with the whipped topping mixture, mounding high around edge.  Chill.  Meanwhile, chill remaining gelatin until thickened.  Stir in the strawberries or just place the strawberries on the Cool Whip mixture and spoon the runny jelly Jell-O mixture over the berries.  Add the rest of the Cool Whip by piping the mixture around the pie and then decorate with the perfect berries.  Chill until firm...3 hours or overnight.