Makeover Grandma's Strawberry Pie |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Shannon Chabes of Portage, Indiana wanted a lighter version of her grandma's classic summer pie. Our Test Kitchen came up with this one that offers all the flavor of the original but a fourth less fat and 152 fewer calories per slice. How sweet is that? Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1/4 teaspoon salt |
3 tablespoons cold butter |
3 tablespoons canola oil |
4 to 5 tablespoons buttermilk |
filling: |
1/2 cup sugar |
2 tablespoons cornstarch |
1 cup cold water |
1 package (.3 ounce) sugar-free strawberry gelatin |
4 cups sliced fresh strawberries |
1/2 cup reduced-fat whipped topping |
Directions:
1. In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add oil, then buttermilk, tossing with a fork until dough forms a ball.
2. Between two sheets of lightly floured waxed paper, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges.
3. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned (cover edges with foil during the last few minutes to prevent overbrowning if necessary). Cool on a wire rack.
4. For filling, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Let stand for 15 minutes.
5. Place strawberries in a large bowl. Add gelatin mixture; gently toss to coat. Pour into crust. Refrigerate for 4 hours or until set. Garnish with whipped topping. Yield: 8 servings.
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