Form dough into a ball, on a lightly floured surface slightly flatten dough. Roll dough into a 12-inch circle, ease pastry into a 9-inch pie plate. Bake for 10-12 minutes at 450 degrees. Cool on a wire rack.
Place one cup of strawberries and one cup of water in a food processor, cover and process until smooth. Transfer to a small sauce pan and bring to a boil; then simmer for 2 minutes.
In a medium sauce pan combine sugar and corstarch; stir in berry mixture. Cook and str over medium heat until bubbly. Cook and stir for 2 minutes more. Remove from heat add red food coloring if desired (omitting the food coloring will give you the results in the picture below, more pinkish then red). Before transfering to cool in a bowl, I put the mixture through a small sieve to remove seeds and clumps of cornstarch. Cool to room temperature.
Fold remaining 5 cups of sliced strawberries into cooled berry mixture; spoon into pastry shell. Cover; chill for 3 to 4 hours. If desired serve with whipped topping.
Oil Pastry Recipe:
1 1/4 cup all-purpose flour ( I used organic whole grain pastry flour)
1/4 teaspoon salt
1/4 cup fat free milk
3 tblespoons cooking oil
Combine flour and salt, then add milk and oil. Stir lightly with a fork. Form into a ball. Roll out on a lightly floured surface.
Pie Recipe
6 cups strawberries sliced
1 cup water
1/4 cup sugar
2 tablespoons cornstarch
*Optional red food coloring
*Optional whipped topping thawed
Nutrition facts per serving: 1 slice (pie makes 8 slices)
Calories: 179
Fat: 6g (1 saturated fat)
Sodium: 73mg
Carbs: 30g
Fiber: 3g
Protein: 3g
Looks delicious!
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