Strawberry crumb pie
1 Pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Fresh strawberries |
| ¾ | cup | Sugar |
| ¼ | cup | Minute tapioca |
| 1⅓ | cup | Flour |
| ½ | teaspoon | Salt |
| ½ | cup | Solid vegetable shortening |
| 2 | tablespoons | (To 3 T) water |
| ¼ | cup | Light brown sugar |
| ½ | teaspoon | Cinnamon |
Directions
Mix strawberries with sugar and tapioca. Let stand while making pastry. Combine flour and salt in bowl. Cut in shortening until uniform, but coarse. Reserve about ½ cupful of mixture; set aside.
Sprinkle water over remaining mixture in bowl; toss with fork and press into ball. Roll on lightly-floured board to fit pie plate. Fill with strawberry mixture. Cut an 8 inch round piece of foil; lay over filling. Bake in preheated 400 oven for 35 minutes. Blend reserved ½ cupful of flour mixture, brown sugar and cinnamon. Remove foil; sprinkle mixture over pie. Continue baking for 30-40 minutes or until crust and crumb topping are browned. Cool.
Note: If pie bubbles over during baking, place a sheet of foil beneath it.