Yummy Strawberry Pie - flour

Method

• Most Important Step - Homemade Pie Crust:.
• In a large mixing bowl, whisk together 2 cups sifted flour, 2 teaspoons sugar, and a dash of salt.
• Cut in 2/3 cup shortening with fork or pastry cutter.
• Slowly add ICE cold water and stir with fork until ball then roll it out and put in pie pans.
• Heat oven to 425F -- cover pie crusts with foil (butter side touching crusts) and fill foil with pie weights or beans.
• Bake crusts for about 10 minutes.
• Remove foil, reduce heat to 350F and bake crusts for another 10-12 minutes until golden brown.
• Sit crusts out to cool until filled.
• For Strawberry Filling:.
• Put about 2 1/2 cups of whole strawberries into each pie crust.
• You can keep the strawberries whole or slice them if preferred.
• Make sure they are patted dry before putting into crust.
• Then clean and slice approximately 1/2 quart strawberries.
• Bring 1 1/3 cup sugar and 1/2 cup water to a boil.
• Add strawberries.
• Dissolve 1/4 cup cornstarch in 3/4 cup cold water.
• Add to syrup mixture.
• Cook approximately 10 minutes over low heat until thick and clear.
• Stir often.
• Add 1 teaspoon lemon juice.
• Pour glaze over whole strawberries in baked pie shells.
• Let cool in the refrigerator for a few hours to set.
• Top with homemade whipped cream (heavy whipping cream + sugar to taste).