Directions:
- In a small bowl, combine the flour, poppy seeds 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-in. pie plate.
- Transfer pastry to plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- Slice 1 pint of strawberries; fold into whipped topping. Spoon into pie shell. Cut remaining berries in half; arrange over top. Drizzle with honey. Sprinkle with almonds if desired. Refrigerate for at least 1 hour. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 643.53 Kcal (2694 kJ) | ||
| Calories from fat | 188.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.9g | 32% | |
|---|---|---|---|
| Sodium | 100.04mg | 4% | |
| Potassium | 236.09mg | 5% | |
| Total Carbs | 101.87g | 34% | |
| Sugars | 12.04g | 48% | |
| Dietary Fiber | 3.28g | 13% | |
| Protein | 9.81g | 20% | |
| Vitamin C | 70.3mg | 117% | |
| Iron | 0.3mg | 2% | |
| Calcium | 55.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 203.92 Kcal (854 kJ) | ||
| Calories from fat | 59.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.62g | 32% | |
|---|---|---|---|
| Sodium | 31.7mg | 4% | |
| Potassium | 74.81mg | 5% | |
| Total Carbs | 32.28g | 34% | |
| Sugars | 3.81g | 48% | |
| Dietary Fiber | 1.04g | 13% | |
| Protein | 3.11g | 20% | |
| Vitamin C | 22.3mg | 117% | |
| Iron | 0.1mg | 2% | |
| Calcium | 17.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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