Poppy Seed Strawberry Pie

Yield:
6-8 servings

Ingredients:

  1. 1 1/3 cups all purpose flour
  2. 1 tablespoon poppy seeds
  3. 1/4 teaspoon salt
  4. 1/2 cup shortening
  5. 3 tablespoons cold water
  6. Filling:
  7. 2 pints strawberries, divided
  8. 2 cups whipped topping
  9. 2 tablespoons honey
Directions:

In a bowl, combine flour, poppy seed and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-inch pie plate. Transfer pastry to plate; flute edges. Line unpricked pastry with a double thickness of heavy duty aluminum foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Slice 1 pint of strawberries; fold into whipped topping. Cut remaining berries in half; arrange over top. Drizzle with honey. Sprinkle with almonds if desired. Refrigerate for at least one hour before serving.



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