shoney’s strawberry pie

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shoney’s strawberry pie


  • 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


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.

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