Poppy Seed Strawberry Pie |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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The combination of flavors in this pretty dessert won me over the first time I tasted it, notes Kris Sackett, who lives with her family in Eau Claire, Wisconsin. Ingredients:
1-1/3 cups king arthur unbleached all-purpose flour |
1 tablespoon poppy seeds |
1/4 teaspoon salt |
1/2 cup shortening |
3 tablespoons cold water |
filling: |
2 pints strawberries, divided |
2 cups whipped topping |
2 tablespoons honey |
1/4 cup slivered almonds, toasted, optional |
Directions:
1. 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.
2. 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.
3. 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.
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