Pie Crust:
2 cups flour
3/4 - 1 cup shortening
1/4 tsp. salt
~1/2 cup cold water
Mix the flour and salt together in a bowl. Cut in the shortening till crumbly. Sprinkle in just enough of the cold water to bring the dough together. Pat into a ball, cover in plastic wrap and refrigerate for about 30 minutes. Roll out on a floured surface and place in a glass pan. Crimp the edges. Prick with a fork, and bake at 400 - 425 degrees about 10 minutes until golden brown. (If it puffs up, poke it with a sharp knife). Remove from oven and cool.
Pie Filling:
About 3 quarts fresh strawberries
1 cup sugar
3 Tbsp. cornstarch
1 tsp. lemon juice
Wash and drain the strawberries. Cut off the tops and slice the berries. Mash enough berries to make 1 1/2 cups 'juice' and put in a 1 qt. sauce pan. Add the sugar and cornstarch and mix well. Bring to a boil over medium-high heat. Remove from heat and stir in lemon juice. Let filling cool. Stir into the strawberries and pour into pie crust. Refrigerate several hours. Top with sweetened whip cream or serve with vanilla ice cream.
