INGREDIENTS AND DIRECTIONS:
2 cups all-purpose flour
1 teaspoon white sugar or splenda
1/4 teaspoon salt
1 teaspoon baking powder
1 cup vegetable shortening
1/3 cup cold water
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse meal.
In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar.
Stir into flour mixture and knead dough briefly, just until smooth. Divide the dough into two
and wrap each piece in plastic wrap. Place in the freezer for 15 to 20 minutes before rolling
out. Pastry is easier to work with when chilled. It can also be stored in refrigerator for up
to one week.
Makes two crusts.
Crust adapted from allrecipes.com
4 heaping cups of hulled, chopped or thinly sliced fresh strawberries
1/2 to 3/4 cup sugar or splenda
2 tbsp minute tapioca
1 tsp vanilla
Mix the pie filling in a bowl and add to the pie shell with the rolled out bottom pie crust. Place the top rolled out pie crust, cut the edges of the crust that hangs over, press down with your fingers or fork all along the rim of the pie plate and then using a fork, make a number of spears into the crust in order to let the steam out.
Bake at 425 degrees F for 10 minutes and then reduce the heat to 350 degrees F and bake for 30 minutes.