strawberry pie
1 cup  sugar
1 cup  water
6 tsp  cornstarch
3 oz.  strawberry jell-o
1 pint  to 1 quart washed and hulled strawberries
1   9inch baked and cooled pie shell
bring sugar, water and cornstarch to a boil over medium high heat. add 
jell-o, stir until dissolved. cool and then add strawberries. refrigerate 
about 45 minutes or until it starts to congeal. put in pie shell and cool 
completely. top with whipped cream or ice cream to serve. (very good in 
cream-cheese pie crust) 
cream-cheese pie crust 
(one 9-inch pie shell) 
1 cup  flour
1/2 tsp  salt
1/3 cup  vegetable shortening
1/2 cup  cream cheese
2 Tbsp  water
preheat the oven to 425'f if you are baking the pie shell. combine the 
flour and salt in a mixing bowl and stir with a fork to mix, or put into 
the food processor. add the shortening and cream cheese, and cut them into 
the flour until the mixture looks like small pebbles or coarse sand - it 
will be irregular, and some pieces will be larger than others - or process 
with "pulses,"' quick on and off. sprinkle the water evenly over the 
mixture, a little at a time, stirring with a fork or with "pulses" after 
each addition to distribute the water evenly. depending on the moisture in 
the cream cheese, the dough might not need all of the second tablespoon. 
if it feels quite soft (but not sticky), and holds together in a rough 
ball, it is ready to roll out. shape it into a cake about 1 inch thick. 
dust your rolling surface and rolling pin with flour, and roll the dough 
into a circle about 1/2 inch thick and at least 2 inches larger than the 
inverted pie pan. transfer the dough to the pie pan, trim and crimp the 
edges, and the pie shell is ready to he filled before baking, or to be 
partially baked or fully baked. to bake the pie shell; prick the dough all 
over with a fork at 1/2-inch intervals. press a 12-inch square of 
heavy-duty foil snugly into the pie shell. bake for 6 minutes, then remove 
the foil and bake for 4 minutes more if you want a partially baked shell. 
if the dough begins to puff or swell, push it down with the tines of a 
fork. if you want a fully baked shell, bake for 8 to 10 minutes more, or 
until it is lightly browned. 
(ID: 76920) Mirror: Tue, May 25, 2004

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