America's Best Pies 2014-2015: Nearly 200 Recipes You'll Love (2014)
FRUIT & BERRY
Berry Rhubarb Pie
Blackberry Apricot Ribbon Pie
Peach/Blackberry/Strawberry (a PBS Special)
Old-Time Blackberry Pie
Blueberry Pie
Burgundy Cherry Berry Pie
Concord Grape Pie
Fresh Strawberry Peach Pie
Ultimate Strawberry Pie
American Freedom G.I. Joe Pie
Raspberry Devotion Pie
Blueberry Parfait
Peach Melba Cream Pie
Nutty Strawberry Rhubarb Pie
BERRY RHUBARB PIE
Susan Gills, Boulder, CO
2000 American Pie Council National Pie Championships
Amateur Division 1st Place Fruit/Berry
CRUST
⅔ cup shortening
1 teaspoon salt
4 tablespoons ice cold water
2 tablespoons butter
2 cups flour
Half-and-half
Sugar
FILLING
1 cup blackberries
2 cups rhubarb, cut into ½ inch pieces
¼ cup flour
1 teaspoon lemon juice
1 cup raspberries
1 cup sugar
1 tablespoon butter, melted
For the Crust: Mix flour and salt. Add butter and shortening, mixing until texture is like cornmeal. Place ⅓ of the mixture in a separate bowl. Add water and form a paste. Add this paste to the remaining flour mixture and mix thoroughly. Form a ball. Let sit at least 20 minutes before rolling. Divide in half. Roll out bottom crust and place in pie pan. Reserve remaining half for a top crust.
For the Filling: Preheat oven to 400°F. Mix sugar and flour. Add to fruits. Refrigerate overnight. Just before adding to pie shell, stir in melted butter and lemon juice. Pour filling into prepared pie shell. Roll out remaining crust and place on top. Crimp edges. Brush lightly with half-and-half. Sprinkle with sugar. Bake at 400°F for 10 minutes, then reduce temperature to 350°F. Bake for 40 to 50 minutes or until crust is golden brown.
BLACKBERRY APRICOT RIBBON PIE
Phyllis Szymanek, Toledo, Ohio
2008 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Fruit/Berry
CRUST
1⅓ cups flour
½ cup Crisco shortening
3 tablespoons cold water
½ teaspoon salt
1 beaten egg plus 1 teaspoon water for egg wash
FILLING
8-ounce package Philadelphia cream cheese, softened
¼ cup sour cream
½ cup Smucker’s Simply Fruit apricot spread
1 cup fresh blackberries (set aside 3 berries for garnish)
15-ounce can apricots (quartered; set aside ½ apricot for garnish)
GLAZE
1 cup sugar
2 tablespoons cornstarch
3-ounce box Blackberry Fusion Jell-O
1 cup 7UP soda
GARNISH
Cool Whip (optional for garnish)
For the Crust: Preheat oven to 425°F. Mix flour and salt in mixing bowl. Add Crisco shortening. With pastry cutter, cut shortening into flour mixture until pea-sized chunks form. Add water, one tablespoon at a time, until it forms into a ball. Roll out on floured surface one inch larger than 9-inch pie pan. Place into pie plate and flute edges. Mix beaten egg with 1 teaspoon water; brush bottom and side of pie with egg wash. Prick bottom and sides of pie crust. Bake for 12 to 15 minutes. Remove from oven and cool on a wire rack.
For the Filling: In a medium bowl, beat cream cheese until creamy; mix in sour cream, and fold in Smucker’s Simply Fruit apricot. Set aside. Reserving 3 blackberries and ½ apricot for garnish, combine blackberries and apricots in another bowl. Set aside.
For the Glaze: Combine sugar and cornstarch in a saucepan; slowly add 7UP. Cook over medium heat until thick. Remove from heat and add Jell-O. Place in refrigerator for 15 minutes.
Pour one half of cheese filling into bottom of pie shell and top with one half fruit. Pour one half glaze over the top, then place in the freezer for 15 minutes. Top with the rest of the filling, then the other half of the fruit, then top with remainder of glaze.
Garnish with 3 berries, ½ apricot, and Cool Whip topping. Refrigerate for 2 hours before serving.
Blackberry Apricot Ribbon Pie
PEACH/BLACKBERRY/STRAWBERRY (A PBS SPECIAL)
Beth Campbell, Belleville, WI
2004 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Fruit/Berry
CRUST
1 cup flour
½ cup Crisco shortening
Pinch of salt
¼ cup water
FILLING
¼ cup cornstarch
4 tablespoons strawberry Jell-O
1 can frozen apple juice, thawed
2 tablespoons frozen orange juice, thawed
1 cup fresh blackberries
1 cup fresh strawberries
5 medium peaches, peeled and coarsely chopped or frozen and thawed if not in season
GARNISH
Whipped cream
For the Crust: Preheat oven to 375°F. Cut shortening into flour and salt until pea-sized pieces form. Mix in cold water. Refrigerate until chilled. Roll out crust on a floured board. Place into pie pan and prick the crust with a fork so it doesn’t bubble. Bake 8 to 10 minutes or until golden brown.
For the Filling: In a saucepan, combine cornstarch, strawberry Jell-O, and apple and orange juice concentrates until smooth. Bring to a boil. Add ½ cup blackberries, cook and stir for 2 minutes or until thickened. Toss together the chopped peaches, strawberries, and remaining blackberries. Place into prepared crust. Pour orange juice mixture over the fruit—crust will be full. Cover and refrigerate for 8 hours or overnight.
Garnish with whipped cream.
OLD-TIME BLACKBERRY PIE
Carol Socier, Bay City, MI
2008 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Fruit/Berry
CRUST
2 cups flour
½ teaspoon salt
⅔ cup Crisco shortening
1 egg yolk
1 teaspoon white vinegar
5 tablespoons ice water
FILLING
6 cups frozen unsweetened blackberries
1 cup granulated sugar
½ cup brown sugar
3 tablespoons cornstarch
1 tablespoons tapioca
½ teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon ginger
¾ cup blackberry syrup (Blackberry Patch)
1 teaspoon vanilla
TOPPING
½ cup flour
½ cup sugar
¼ cup butter
½ cup flaked coconut
For the Crust: Preheat oven to 400°F. In a large bowl, mix together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-sized. Whisk egg yolk, then add ice water and vinegar. Sprinkle liquid one tablespoon at a time, as much as needed, over dry mixture, tossing with a fork until all is moistened. Form into a ball, and roll out on a floured board to fit a 9-inch deep dish pie pan. Prick bottom and sides, flute edges as desired and partially bake crust for 10 minutes.
For the Filling: In a large saucepan, stir together sugars, cornstarch, tapioca, and spices. Toss in frozen blackberries and blackberry syrup. Cook and stir over medium heat until thick and bubbly. Stir in vanilla. Pour filling into partially baked crust.
For the Topping: Mix four topping ingredients. Top pie with crumb mixture. Bake in 400°F oven for 20 to 25 minutes.
Old-Time Blackberry Pie
BLUEBERRY PIE
Susan Boyle, DeBary, FL
2006 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Fruit/Berry
CRUST
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1¼ cups shortening
1 egg, whipped
1 tablespoon distilled white vinegar
4 tablespoons cold water
1 egg, whisked
Coarse sugar for topping
FILLING
1½ cup sugar
2 cups frozen blueberries
1 cup dried blueberries
½ teaspoon nutmeg
⅛ teaspoon cinnamon
2 tablespoons cornstarch
6 tablespoons cold water
⅓ cup butter
Pinch of salt
For the Crust: Preheat oven to 425°F. In large bowl, mix flour, sugar, and salt; cut in shortening with pastry cutter. In a second bowl, mix egg, vinegar, and cold water; pour liquid in small amounts around dry mixture, cutting it in. Knead dough briefly until smooth, allow to rest about 8 minutes. Roll out dough, line pie pan, bake for 10 to 12 minutes, depending on oven. Reserve some dough for a top crust. Use egg wash for top crust and sprinkle with sugar.
For the Filling: Preheat oven to 425°F. Mix sugar, cinnamon, nutmeg, salt, cornstarch, and water together. Add berries and toss to mix well. Pour into prepared crust, dot with butter, and cover with top crust. Cut slits or decorations for steam to escape. Use egg wash for top of crust before applying coarse sugar. Bake at 425°F for 15 minutes. Lower heat to 350°F and bake for 40 more minutes, with edges covered with foil to prevent burning. Remove foil last 6 minutes of baking. Cool before slicing.
BURGUNDY CHERRY BERRY PIE
Marles Riessland, Riverdale, NE
2007 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Fruit/Berry
CRUST
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
½ teaspoon baking powder
1 cup plus1 teaspoon butter-flavored shortening, chilled
⅓ cup water
1 tablespoon vinegar
1 egg, beaten
1 egg white, slightly beaten
1 tablespoon sugar
FILLING
12-ounce package frozen dark sweet cherries, thawed and halved
12-ounce bag frozen raspberries, thawed
1 cup sugar
3 tablespoons tapioca
¼ teaspoon salt
½ teaspoon almond extract
For the Crust: In a large bowl, combine the flour, salt, sugar, and baking powder. Cut in shortening with a pastry blender until texture resembles cornmeal. In a small bowl, mix water and vinegar with beaten egg. Add the liquid mixture, one tablespoon at a time, to the flour mixture, tossing with a fork to form soft dough. Shape in three disks. Wrap in plastic wrap and chill in refrigerator. Use two disks when making this pie. Freeze remaining dough for later use. Roll out one disk and place bottom crust into a 9-inch pie pan. Roll out another disk for the top crust. Use beaten egg white to brush on top crust and sprinkle with sugar
For the Filling: Preheat oven to 450°F. In a medium bowl, combine sugar, tapioca, and salt. Add cherries, raspberries with all the juices and almond extract; mix well. Let stand 15 minutes to soften tapioca. Spoon mixture into prepared pie shell. Dot with butter, adjust top crust; seal, flute edge, and vent top. Brush top with slightly beaten egg white and sprinkle with sugar. Bake at 450°F for 15 minutes. Reduce oven temperature to 350°F and bake 35 to 45 minutes longer, or until golden. Cool on rack.
Burgundy Cherry Berry Pie
CONCORD GRAPE PIE
Susan Gills, Boulder, CO
2002 American Pie Council National Pie Championships
Amateur Division 2nd Place Fruit/Berry
CRUST
2 cups flour
1 teaspoon salt
⅔ cup Crisco
2 tablespoons butter
¼ cup cold water
1 tablespoon half-and-half
1 teaspoon sugar
FILLING
3½ cups seedless grapes (all kinds)
½ cup sugar
3 to 4 tablespoons flour
Dash of cinnamon
1 tablespoon butter
For the Crust: Mix flour and salt. Cut in shortening and butter until texture is like cornmeal. Add cold water and form a ball. Let rest 20 minutes. Divide dough in two. Roll out one half and place in pie pan. Roll out the other for a top crust. Add filling. Cover with top crust. Use pastry brush to lightly brush on half-and-half. Sprinkle with sugar.
For the Filling: Preheat oven to 400°F. Slip skins off fresh grapes and add pulp to a saucepan. Bring pulp to a boil. Separate the seeds by pressing pulp through a sieve. Mix skins and pulp together.
Mix sugar, flour, and cinnamon together. Add to grapes. Place pats of butter on top.
Bake at 400°F for 10 minutes. Turn oven down to 350°F and continue baking for 30 to 40 minutes until crust is golden brown.
FRESH STRAWBERRY PEACH PIE
Evette Rahman, Orlando, FL
2008 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Fruit/Berry
CRUST
2 cups flour
2 tablespoons sugar
1 teaspoon salt
½ teaspoon baking powder
⅓ cup vegetable shortening
⅓ cup unsalted butter, very cold, cubed
1 tablespoon oil
1 tablespoon vinegar
⅓ cup heavy cream
1 egg plus 1 teaspoon water for egg wash
2 tablespoons sugar
FILLING
16 ounces fresh or frozen sliced peaches, thawed
16 ounces fresh or frozen whole strawberries, thawed
1½ tablespoons butter
1 cup sugar
¼ teaspoon ground cinnamon
2 tablespoons cornstarch
2 tablespoons tapioca
For the Crust: Mix flour, sugar, salt, and baking powder. Cut in shortening and butter. Stir together oil, vinegar, and cream. Mix liquid into flour. Form into two disks. Wrap in plastic. Refrigerate for one hour. Roll out one disk on lightly floured surface and place in deep dish pie plate. Reserve second disk for top crust.
For the Filling: Preheat oven to 400°F. Mix together filling ingredients. Fill pie shell. Roll out top crust and place on filling or cut out strips to form a lattice top. Cut off excess dough and crimp edges as desired. Make slits for ventilation.
Make egg wash by mixing egg with 1 teaspoon water. Brush over top of crust and sprinkle with sugar. Bake in 400°F oven for 20 minutes; then reduce temperature to 375°F and bake another 35 minutes until golden brown and bubbly. Cover pie edges with shield to prevent excess browning during baking. Cool completely.
Fresh Strawberry Peach Pie
ULTIMATE STRAWBERRY PIE
Jeanne Ely, Mulberry, FL
2005 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Fruit/Berry
CRUST
3 cups flour
1 teaspoon salt
1¼ cups shortening
1 egg
5 tablespoons cold water
1 tablespoon vinegar
LAYER ONE
¾ cup chocolate chips
2 tablespoons heavy whipping cream
LAYER TWO
1½ quarts strawberries, sliced
FILLING
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon lemon juice
1 package strawberry gelatin powder
For the Crust: Preheat oven to 375°F. Cut together flour, salt, and shortening until oatmeal-like in consistency. Beat egg in cup. Add water and vinegar to beaten egg and beat together. Pour egg mixture into flour mixture. Blend well. Form dough into a ball and roll out. Place in a 9-inch pie pan. Bake until golden brown, about 15 minutes.
For Layer One: Melt chocolate chips and heavy cream together. Spread over top of baked pie shell.
For Layer Two: Place strawberries on top of chocolate mixture.
For the Filling: Combine the sugar, cornstarch, and water in a small saucepan. Cook over medium heat until thickened and clear, stirring constantly. Remove from heat, then stir in lemon juice and gelatin powder. Chill until mixture begins to thicken.
Spoon slightly thickened gelatin mixture over the top of the strawberries. Chill at least 4 hours. Garnish as desired.
Ultimate Strawberry Pie
AMERICAN FREEDOM G. I. JOE PIE
Phyllis Szymanek, Toledo, OH
2013 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Fruit/Berry
CRUST
1½ cups Pillsbury all-purpose flour
½ teaspoon salt
1 tablespoon sugar
1 teaspoon vinegar
½ cups Crisco shortening, chilled
3 tablespoons butter, chilled
3 to 4 tablespoons ice water
1 egg plus 1 teaspoon water (egg wash)
FILLING ONE
2 ounces cream cheese
2 tablespoons powdered sugar
2 ounces white chocolate chips (melted, then cooled)
¼ cup whipped topping
FILLING TWO
3 cups fresh blackberries
1 cup white chocolate chips
8 ounces softened cream cheese
2 teaspoons vanilla
1 cup powdered sugar
⅓ cup malted milk powder
8 ounces whipped topping
½ cup English toffee bits
TOPPING
4 ounces cream cheese
¼ cup powdered sugar
2 teaspoons vanilla
½ cup white chocolate chips (melted)
8 ounces whipped topping
2 tablespoons Smucker’s Blackberry Jam
¼ cup toffee bits
For the Crust: In a mixing bowl, combine flour, salt, and sugar. Cut in shortening and butter until crumbly. Add vinegar to ice water. Add vinegar/ice water mixture one tablespoon at a time until dough forms into a ball. Shape dough into a disk shape, wrap in plastic, and chill for one hour. Roll out on floured surface to fit a 9-inch pie dish. Trim crust and flute edges. Brush with egg wash. Prick bottom and sides with fork. Bake at 425°F for about 12 to 15 minutes. Cool on wire rack.
For Filling One: Whip cream cheese, add powdered sugar and melted chocolate chips, and mix until smooth. Mix in whipped topping. Spread on bottom of cooled crust.
For Filling Two: Place 2½ cups fresh blackberries in blender, cover and puree, then set aside. In a small microwave safe bowl, melt chocolate chips for about 1 minute or until melted; cool slightly. Beat cream cheese until smooth. Add vanilla, powdered sugar, and malted milk powder until well blended. Fold in melted chocolate; beat in blackberries, then add whipped topping.
Fold in toffee bits. Pour mixture into pie crust and chill for 4 hours or overnight.
For the Topping: Beat cream cheese; add powdered sugar and vanilla until smooth. Add cooled melted chocolate; mix in whipped topping until well blended. Place in a pastry bag with a star tip. Pipe around edge of pie. Mix jam and remaining ½ cup blackberries. Arrange in center of pie. Sprinkle with toffee bits.
Garnish as desired.
American Freedom G. I. Joe Pie
RASPBERRY DEVOTION PIE
John Sunvold, Orlando, FL
2013 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Fruit/Berry
CRUST
2 cups shortbread or pecan shortbread cookies
¼ cup melted butter
¼ cup flour
FILLING ONE
3 tablespoons butter
2 tablespoons corn syrup
2 tablespoons milk
2 ounces dark chocolate, chopped into pieces
1 cup powdered sugar
FILLING TWO
6 ounces cream cheese
⅓ cup powdered sugar
6 ounces Cool Whip
¼ to ⅓ cup raspberry pie layer (made below)
TOPPING
3 cups frozen raspberries, thawed
6 to 8 teaspoons sugar (depending on your raspberries)
1 to 2 tablespoons cornstarch
GARNISH
Whipped cream
For the Crust: Mix flour and shortbread crumbs, then add melted butter until mixture looks like wet sand. Press into deep pie pan and bake at 350°F for around 10 minutes or until golden brown. Place on cooling rack and bring to room temperature.
For Filling One: Mix butter, corn syrup, and milk and heat over medium heat until boiling. Stir constantly. Add chocolate chips and stir until melted. Once fully combined, slowly add powdered sugar. Mix completely, then carefully spread the chocolate onto the bottom of the crust (may include a thin layer around the sides of the crust in order to hold the crust together). It cools quickly, so you must spread immediately.
For Filling Two: Beat cream cheese and powdered sugar until smooth. Fold in the Cool Whip and reserved raspberry layer filling. Spread onto cooled chocolate layer and chill in refrigerator.
For the Topping: Whisk sugar and starch together and place in a pot. Add thawed raspberries (including the juice) and cook over medium heat. Bring to a boil and boil for 2 minutes, stirring constantly. Cool for 20 minutes, then spread onto pie. Chill.
For the Garnish: Pipe whipping cream on top of pie. You can also add raspberries and chocolate shavings.
Raspberry Devotion Pie
BLUEBERRY PARFAIT
Pat Smith, Deltona, FL
2013 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Comstock Blueberry
CRUST
2 cups graham cracker crumbs
⅓ cup sugar
¼ cup melted butter
FILLING
1 cup cream cheese
1¾ cup condensed milk
⅓ cup lemon juice
1 teaspoon vanilla
TOPPING
2 cans Comstock Blueberry Pie Filling
2 cups fresh blueberries
4 tablespoons cornstarch
¼ cup water
½ cup sugar
¼ teaspoon cinnamon
GARNISH
Whipped cream
Fresh blueberries
Coconut flakes, optional
For the Crust: Mix all above ingredients, press into pie pan and bake on 350°F for 7 minutes. Cool before filling.
For the Filling: Whip cream cheese until fluffy, add condensed milk and continue whipping until smooth. Stir in lemon and vanilla. Spoon into prepared crust and chill for a few hours.
For the Topping: In a saucepan mix ¼ cup cold water, 4 tablespoons cornstarch, and ½ cup sugar and cook on low until mixture begins to thicken. Remove from heat. Slowly add Comstock Blueberry Pie Filling, stirring well but gently. Add fresh blueberries and spoon on top of the prepared crust with cream cheese filling.
For the Garnish: Pipe whipped cream and decorate with blueberries. Add coconut flakes, if desired.
Blueberry Parfait
PEACH MELBA CREAM PIE
Patricia Lapiezo, La Mesa, CA
2013 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Comstock Peach
CRUST
3 cups all-purpose flour
5 tablespoons ice water
1 teaspoon salt
1 tablespoon vinegar
1¼ cups Crisco butter-flavored shortening
1 egg, lightly beaten
FILLING BASE
1 can sweetened condensed milk
⅓ cup lemon juice
1 (8-ounce) package cream cheese
6 ounces white chocolate chips, melted
FILLING ONE
1½ cups frozen raspberries, thawed, not drained
¼ cup granulated sugar
1 tablespoon cornstarch
1½ cups heavy cream, beaten stiffly with 2 tablespoons powdered sugar
FILLING TWO
1 can Comstock Peach Pie filling
1 teaspoon peach flavoring
GARNISH
Fresh or canned peach slices
Fresh raspberries
1 cup heavy cream, stiffly beaten
2 tablespoons powdered sugar, divided
1 teaspoon vanilla
For the Crust: Combine flour and salt in large bowl. Cut in shortening. In a small bowl, combine water, vinegar, and egg. Stir into flour mixture until dough comes together. Shape dough into two disks and refrigerate at least 1 hour. Roll out 1 disk to fit a 9-inch pie dish. Crimp edges and prick bottom and sides with fork. Bake blind in a preheated 400°F degree oven for 15 minutes. Remove pie weights and bake an additional 10 minutes or until crust is golden brown. Cool completely.
For Filling Base: In a large bowl, beat the cream cheese and sweetened condensed milk until creamy. Blend in melted white chocolate. Beat in lemon juice until well blended. Divide mixture in half. Set aside.
For Filling One: Puree raspberries in blender. Strain to remove seeds. Place puree and sugar in small saucepan. Whisk in the cornstarch. Cook over medium heat until mixture thickens and just comes to a boil. Remove from heat and cool completely. Fold puree into ½ of the cream cheese mixture. Divide whipped cream in half. Fold ½ of the whipped cream into the raspberry mixture. Spread over bottom of prepared crust.
For Filling Two: Remove ⅔ cup of the gel filling from 1 can of the Comstock Peach Pie Filling and set aside. Chop the peaches from the pie filling into smaller pieces (about ½-inch pieces). To ½ of the mixture, add chopped peach pie filling, 1 teaspoon peach flavoring, and ½ of the whipped cream. Spread over raspberry filling, smoothing top. Spread reserved peach gel over center of pie to within 1-inch of sides.
For the Garnish: Whip heavy cream with sugar and vanilla. Place a pinwheel of peach slices onto center of pie with a raspberry or raspberry cluster in the middle. Pipe the vanilla whipped cream around edge of pie. Refrigerate 2 hours, or until firm.
Peach Melba Pie
NUTTY STRAWBERRY RHUBARB PIE
Laurie Wilson, Bern, KS
2013 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Comstock Wilderness Strawberry
CRUST
2 cups all-purpose flour
1 teaspoon salt
½ cup Crisco shortening plus ¼ cup cold butter
4 to 5 tablespoons cold water
FILLING
1 (21-ounce) can Comstock/Wilderness Strawberry pie filling
2 cups rhubarb, cut in ½ pieces
3 tablespoons Minute Tapioca
½ cup sugar
⅓ cup chopped pecans
For the Crust: Preheat oven to 400°F. Measure the salt and flour into a bowl. Cut in shortening and butter until pea-size pieces form. Add cold water 1 tablespoon at a time until dough ball forms. Divide the dough in half. Store one half covered with a damp cloth in the refrigerator. Roll the other half of the dough on floured surface to fit 9-inch pie plate. Trim and dampen edge with water.
For the Filling: Place nuts in empty shell and press lightly into pastry. Mix rhubarb, tapioca, and sugar thoroughly and place in shell. Then place strawberry pie filling into pastry shell. Dot with about a tablespoon of butter. Remove stored dough and roll out top crust. Place on filled pastry. Trim and flute edges with fingers. Add a sprinkle of sugar and add vent holes to top.
Protect edges if wanted and place pie in preheated oven. Bake 45 minutes, remove edge protection, and bake about 15 more minutes or until evenly browned and beginning to bubble out.
Nutty Strawberry Rhubarb Pie