Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Adapted from "The Church Supper Cookbook"

Ingredients Nutrition

Directions

  1. Combine strawberries, sugar, and cornstarch and let stand while you make the pastry.
  2. Combine flour and salt in a bowl. Cut in shortening until uniform but coarse. Set aside about 2/3 cup of this mixture. Sprinkle water over remainder, toss with fork, and press into ball.
  3. On lightly floured surface, roll out pastry 1 1/2 inch larger than an inverted 9 inch pie plate. Fit into plate and trim 1/2 inch beyond plate edge. Fold under to make double thickness around the edge, and flute so that edge is high.
  4. Fill pastry shell with strawberry mixture. Blend reserved flour mixture with brown sugar and cinnamon. Sprinkle crumbs over strawberries.
  5. Bake at 200 C on sheet of aluminum foil for 45 minutes, or until crust is nicely browned.
  6. Serve warm or cool, with cream if desired.