This two-crust strawberry pie recipe has a flaky crust and a thick and juicy filling. The crust can be prepared in advance and stored in the refrigerator or freezer until needed. Other fresh berries can be used as alternative to strawberries. Here is an easy dessert recipe for Old-Fashioned Strawberry Pie.
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water
1 1/4 cups white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 cups fresh strawberries
2 tablespoons butter
To make the crust, combine flour, salt and shortening in a large bowl then cut using a pastry cutter until mixture resembles coarse crumbs. Add in water and mix until dough can be formed into a ball. Divide dough in half and shape into balls. Cover each ball in plastic wrap and refrigerate for 4 hours or overnight.
Preheat oven to 425 degrees F (220 degrees C).
Take one of the dough balls out of the refrigerator and roll out on a floured counter until 1/4 inch thick. Use the pastry to line a lightly greased nine inch pie pan.
Mix together sugar, flour, and cinnamon in a large bowl. Add the strawberries and mix lightly until berries are covered with flour mixture. Pour filling into pastry lined pan. Top fruits with pieces of butter or margarine.
Roll out the remaining dough and place on top of the pie pan. Cut slits in the top of the pastry and seal and crimp the edges. Bake for 35 to 45 minutes, or until the crust is slightly browned.
Serve Strawberry Pie with a dollop of whipped cream or scoop of vanilla ice cream if desired.