1/2 c Sugar; to 1 cup, depending
-on sweetness of berries
1/4 c Flour, all-purpose
1/8 ts Salt
4 c Strawberries;washed & hulled
2 tb Butter
Pastry for single crust pie
Cream; plain or whipped
Combine sugar with flour and salt. Toss lightly with the berries.
Fill a 1-quart baking dish with the fruit mixture and dot with
butter. Top with the pastry which has been rolled out on pastry cloth
to size 1″ larger all around than top of baking dish. Fold edges of
pastry under and press firmly to rim of dish. Flute edges and cut
gashes in pastry to allow steam to escape. Bake at 425 degrees for 25
minutes or until crust is browned. Serve slightly warm with plain or
whipped cream.
Yields
6 Servings