Jenn, Abby, Gayla, Me
Okay, here's the recipe!
1 cup flour
1/2 tsp salt
1 tsp sugar
1 stick cold butter, cut into small pieces
Preheat oven to 425 if pre-baking the pie shell. Stir together flour, salt, and sugar. Add butter. Squeeze between your fingers, until the mixture is in crumbs. Add 2 Tbl of ice water and quickly mix in, pouring off excess water. Turn out on heavily flour wax paper. Sprinkle with flour, flipping and mashing ball flat. Place another shee of wax paper on top and roll out. Check frequently to keep paper from sticking, adding more flour if needed. Roll to proper size, flip onto plate, and crimp edges. If pre-baking the pie shell prick the bottom with a fork. Bake for 5 minutes then turn down oven to 350 and bake for another 5 minutes. Check for brownness, leave in longer if you want it browner.
1 quart starwberries (washed and hulled)
1 cup sugar
3 T cornstarch
3/4 cup watter
Reserve 1/4 of strawberries for glaze. Place remaining hulled berries into the piecrust and gently press into the crust, without breakeing the crust. Crush reserved berries in a saucepan and stir in sugar. Over medium heat, bring to a boil. Whisk cornstarch and water and add to saucepan. Cook approx 5 minutes, until it thickens, stirring constantly. Pour over berries and refrigerate overnight. Top with whipped cream.
Beat on high 3/4 cup heavy whipping and 2 T sugar.