I used this sweet dough for mine
and made them into 4" individual pies.
Yield: Two 9-inch pie crusts
This recipe makes enough for two pies. You can half the recipe but I
like to make the whole recipe and freeze half of the dough. Then you can
just thaw, roll out and your ready for another pie!
In a large bowl mix together, purpose flour, white sugar, powdered sugar,
Working quickly to prevent softening, cut into 1/4-inch pieces, cold unsalted
Add the butter to the dry ingredients. Using a pastry blender or two
knives, chop the butter into pea-sized pieces. Add vegetable
With a few quick swipes of the pastry blender, cut the shortening into
large chunks and distribute throughout the bowl. Continue to chop with
the pastry blender until the mixture resembles coarse crumbs with some
pea-sized pieces. Do not let the mixture soften. Drizzle 1/3 cup ice water
over the flour.
Cut ice water in with your pastry cutter or knives until the mixture
looks evenly moistened and begins to form small balls. If the balls of
dough stick together, you have added enough water; if they do not,
drizzle more of the ice water over the mixture.
Then press with your hands until the dough coheres. The dough should
look rough, not smooth. Divide the dough in half, press each half into a
round flat disk, and wrap tightly in plastic. Refrigerate for at least
30 minutes, preferably for several hours, or for up to 2 days before
rolling. The dough can be wrapped airtight and frozen for up to 6
months; thaw completely before rolling.
Pre-Baking your pie crust:
This is the method of pre-baking your pie crust before adding the
filling is also known as "blind" baking.
Pre-heat oven to 350F
Roll out the pastry and line pie pan carefully, making sure there are
no holes. If there are, patch them with some of the leftover pastry
dough. Crimp the edge, if desired. Using a fork, prick the crust lightly
all over. This will keep the dough from puffing up. Line the pastry
with parchment or waxed paper and fill with pie weights, if you have
them. If not, you can use any dried beans or rice. I save my beans and
use them over and over. Bake the pastry at 350 degrees for 15 to 20
minutes, or until the crust is a light golden brown. Remove the paper
and beans, and allow crust to cool. After crust has cooled completely,
pour your filling into pre-baked pie shell.
For the Filling
2 cups ripe
1/2 cup water
2 teaspoons lemon zest
tablespoon fresh lemon juice
4 cups ripe strawberries,
hulled and sliced (if your berries are small you can leave them whole if
Mash 2 cups strawberries with a potato
masher. Combine mashed strawberries and water in a small saucepan;
bring to a boil, and cook 5 minutes, stirring occasionally.
2/3 cup sugar and cornstarch in a small bowl; add to strawberries,
stirring well. Bring to a boil; cook 1 minute, stirring constantly.
Reduce heat, and cook 2 minutes or until the corn starch loses it's
cloudiness. Remove from heat; stir in lemon juice and zest. Allow
mixture to cool for about 10 minutes.
Gently fold 2 cups of the
sliced berries into the the slightly cooled cooked strawberry mixture.
Reserve remaining berries to arrange on the top of your pie. Spoon
strawberry mixture into the pre-baked pie crust. Arrange the remaining
strawberries on top. Chill for at least 2 hours.