Ingredients
Crust:
1 cup All Purpose Flour
1/4 tsp. salt
3/8 cup (3/4 stick) butter
1 1/2 Tbsp. shortening
1/8 cup Ice water
Filling:
1 cup Sugar
3 Tbsp. Corn Starch
1 pint Strawberries
1 12 oz. can 7-UP
Whipped cream
Instructions
Crust: Put flour and salt in the bowl of a food processor. Cut
the butter, and shortening into the flour. Process a few seconds
until the mixture resembles a coarse meal. Drop by drop add the
water, processing briefly. The whole process should take about 20
to 30 seconds. Wrap and chill for an hour. Remove from
refrigerator, and let stand 15 minutes before rolling. (The
Martha Stewart Cookbook.) You can double this up for a top and
bottom crust.
Filling: In a medium sized saucepan combine sugar, cornstarch,
and 7-UP until creamy. Cook over a medium to a medium high heat
until the mixture becomes thick. When this mixture becomes thick,
cool to room temperature, and add a couple of drops of red food
coloring. Wash, and cut strawberries into quarters, or smaller
depending on how large they are. Sprinkle a teaspoon or two of
sugar on the strawberries, and place them into the shell. Pour
the cooled 7-Up mixture over the strawberries. Allow this to set
for a few minutes. Serve with plenty of Whipped Cream.
