Strawberry Pie

I made this the other week. It's the first fruit pie I've ever made. (I usually prefer to buy my pies because I'm lazy.) ;) But this was surprisingly easy to make. Also, it is naturally vegan, as long as you leave off the whipped topping at the end. Woohoo!

THE CRUST

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup vegetable shortening
• 2 tablespoons cold water (add 1 additional tablespoon as needed)

COMBINE flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend until mixture holds together.

SHAPE dough into ball; place on lightly floured surface. Roll out dough to 1/8-inch thickness. Line pie plate with pastry. Turn edge under; crimp as desired.

BAKE in 9-inch glass pie plate at 475 degrees for about 10 minutes.

THE FILLING

• 6 cups fresh strawberries                                           
• 1 cup sugar   
• 3 tablespoons cornstarch 
• 1/2 cup water
• 4 to 5 drops red food color, if desired

In a small bowl, crush enough strawberries to make 1 cup. In 2-quart saucepan, mix sugar and cornstarch; stir in crushed strawberries and water. Cook, stirring constantly, until mixture boils and thickens. If desired, stir in food color. Cool completely, about 30 minutes.

Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.

Top with whipped cream (optional).