I find it strange that I don’t enjoy fresh strawberries but love everything else that has strawberries in it. Because of this, I am always trying out recipes where I can enjoy my strawberries without eating them as they are. This is a recipe that I was given by a friend who is a professional chef, and it’s one that he also uses at his restaurant.
- Put the flour and salt in the bowl of a food processor. Cut the butter and shortening into the flour. Process a few seconds until the mixture resembles a coarse meal.
- Drop by drop, add the water, processing briefly. The whole process should take about 20 to 30 seconds. Wrap and chill for an hour.
- Remove from the refrigerator, and let stand for 15 minutes before rolling. You can double this up for a top and bottom crust.
- In a medium-sized saucepan, combine the sugar, cornstarch, and 7-up until creamy. Cook over medium to medium-high heat until the mixture becomes thick.
- When this mixture becomes thick, cool to room temperature, and add a couple of drops of red food coloring.
- Wash and cut the strawberries into quarters or smaller, depending on how large they are. Sprinkle a teaspoon or two of sugar on the strawberries, and place them into the shell.
- Pour the cooled 7-up mixture over the strawberries. Allow this to set for a few minutes. Serve with plenty of whipped cream.
- Strawberry pie served with whipped cream tastes fantastic and delicious. And looks yummy too.
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