Mini Strawberry Pie

     1-17-11 Working on my Masters application all day today made my brain feel drained of everything, so I decided to use some extra pie crust Mom had made for cherry bites to make a couple mini strawberry pies.

 



Pie Crust

2 Cups Flour
1/2 tsp. Salt
3/4 Cup Shortening
1/4 Cup Cold Water

Measure out the flour, salt, and shortening into a big bowl.  Using two butter knives, I "scissor cut" the ingredients together.  This makes the crust flakier.  Add the water and get your hands dirty!  I then use a secret ingredient (because it makes the crust taste even yummier!) instead of flour when I roll the crust out so it won't stick to the rolling pin.

 You can fill the crust with whatever you want - I had strawberry filling one hand - and put whatever design you want on the top crust.  (If you even want a top crust!) When you cover the pie with your top crust, make sure you pinch it together with  the bottom crust; otherwise, your filling may ooze out!  Bake at 300 or 350 for 15-20 minutes, or until the crust is a light brown color, like so.

ENJOY!