Strawberry Pie

Pie crust: Combine 1 cup of all purpose flour and 1/2 tsp of salt. Then blend in 1/3 cup of vegetable shortening (or butter or canola oil). Add 2-4 tbs of cold water until dough forms. Then roll the dough out and place in a pie pan. Take a fork and poke holes in the crust. Bake for about 10 minutes or until lightly browned in a 350 degrees oven.

Meanwhile...

Filling: Combine 1/2 cup mashed strawberries with 1 cup of water and bring to boil. Let simmer for 5 minutes. Keeping the liquid, strain out the mashed strawberries and throw them out. To the liquid, add 1 cup of granulated sugar, 3 tbs cornstarch (I actually used potato starch and it turned out fine), 1 tbs lemon juice and a pinch of kosher salt. Cook until the mixture thickens on medium heat. Be sure to stir constantly. Once the mixture is thicken, take it off the heat and fold in 4 cups of sliced strawberries. Then pour into your pie crust and refrigerate.

Top with whipped cream. (I actually only used 2 cups of strawberries, which is why there's more cream than strawberries) but it still tastes pretty darn delicious!