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Fluffy Strawberry Pie
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Prep Time:
30 minutes
Total Time:
5 hours 25 minutes
Luscious strawberries, zesty lime, fluffy whipped cream, and buttery pastry - irresistible!
Ingredients:
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water
  • 3/4 cup boiling water
  • 1 package (4-serving size) strawberry-flavored gelatin
  • 1 teaspoon grated lime peel
  • 1/2 cup lime juice (4 limes)
  • 1 1/2 cups whipping cream
  • 3/4 cup powdered sugar
  • 1 pint (2 cups) strawberries, slightly crushed
  • Whipped cream, if desired
  • Strawberry halves, if desired
Instructions:
  • In a medium bowl, combine flour and salt. Add shortening and use a pastry blender (or two knives) to cut it in until the mixture resembles small peas. Sprinkle cold water, 1 tablespoon at a time, while tossing with a fork until the dough is moistened and comes together (add 1 to 2 teaspoons more water if needed).
  • Form the pastry into a ball and then press it into a flat round shape on a floured surface. Wrap the dough in plastic wrap and refrigerate for about 45 minutes until firm but still flexible. Chilling the dough allows the fat to solidify slightly, resulting in a flakier pastry when baked. If refrigerated for longer, let the pastry sit out briefly to soften before rolling out.
  • Preheat oven to 475°F. Roll out pastry into a round shape 2 inches larger than an upside-down 9-inch glass pie plate. Place the pastry in the pie plate, press firmly, trim excess pastry, flute the edges, and prick the bottom and sides with a fork. Bake for 8 to 10 minutes until light brown, then cool on a rack.
  • Pour boiling water over the gelatin in a large bowl and stir until the gelatin is completely dissolved. Mix in the lime peel and lime juice, then refrigerate for about 1 hour until the mixture is very thick but not set.
  • Use an electric mixer to beat the gelatin mixture for about 4 minutes until thick and fluffy; then set it aside. In a chilled large bowl, whip the cream and powdered sugar until stiff peaks form. Gently fold the whipped cream and crushed strawberries into the gelatin mixture. Pour the mixture into the crust and refrigerate for about 3 hours until set. Garnish with whipped cream and strawberry halves before storing in the refrigerator.

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