This is my husband's FAVORITE pie, and I made it for him last week after he passed his comprehensive oral exam (one of the last requirements for his doctoral degree). The crust is my mom's fabulous recipe, the pie is one of her specialties (my dad's favorite), and Brian likes it with cream cheese filling inside (because how could that ruin a pie!?).
1/2 c shortening (we use All-Vegetable Crisco - blue container)
1 1/3 c flour
1 tsp salt
1/2 c cold water
4 ice cubes
1 T vinegar (trust me...this is the zinger that makes this crust amazing!)
Mix shortening, flour, and salt together with a pastry cutter (or fork) until it balls together into pea-sized chunks.
In a separate bowl, combine water, ice cubes, and vinegar.
Add 2 TBSP vinegar water to pastry mixture and mix. Repeat until dough is soft and pliable (6 TBSP or so was enough for mine).
Roll out onto a floured surface. Cut into a circle, put in a 9" pie dish. Press edges if desired.
Bake at 400° until edges are slightly golden, usually somewhere between 6-10 minutes.
Allow to cool completely before filling.
Cream Cheese Filling:
1 (8oz) package cream cheese, softened to room temperature
1/2 c powdered sugar
1 c Cool Whip
Whip cream cheese with mixer until smooth. Mix powdered sugar in. Fold Cool Whip in.
Pour filling into cooled pie shell.
2 (1 lb.) cartons strawberries
1 container strawberry glaze
Wash and slice strawberries, then mix with strawberry glaze.
Pour glazed strawberries over cream cheese filling into pie crust.
Chill until serving, and refrigerate leftovers promptly.
Originally made by my fabulous mom, Alane Sleight