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Drinks for a Crowd


Strawberry Pie


Shortbread Crust:
1 cup AP flour
1/3 cup powdered sugar
1/8 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces

12 oz. frozen unsweetened raspberries
1/4 cup water
1 package (1/4 oz.) unflavored gelatin
3/4 cup sugar
2 tablespoons seedless raspberry jam
4 cups fresh strawberries
1 1/2 t. fresh lemon juice
Softly whipped cream


  1. Shortbread Crust: Grease with butter, or a non stick cooking spray, a 9 inch tart pan.   In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. Pierce the bottom of the crust with the tines of a fork.  Cover and place the pastry crust in the freezer for 15 minutes to chill. 
  2. Preheat oven to 425 degrees F.  When the pastry is completely chilled, bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.
  3. Filling: Defrost the frozen unsweetened raspberries and then process them in a food processor or blender until pureed. Transfer to a fine mesh strainer placed over a large bowl and force the juice from the berries by gently pressing the berries with the back of a large spoon.
  4. Sprinkle the gelatin over 1/4 cup of cold water. Let this mixture sit for about five minutes, or until softened, and then microwave for a few seconds to dissolve the gelatin. 
  5. Place raspberry puree, along with the sugar and jam, in a medium sized saucepan over low heat. Whisk until jam dissolves and sauce comes to a boil. Simmer for 10 minutes, stirring occasionally. Stir in dissolved gelatin.
  6. Remove from heat and stir in the lemon juice. Transfer the raspberry sauce to a bowl and refrigerate until the mixture starts to gel (45 to 60 minutes).
  7. Cut strawberries into 1/4" slices. Place strawberries slices in a large bowl and fold in the thickened raspberry sauce, making sure all the strawberries are coated with the sauce. Pour strawberries into the baked and cooled pie shell. Place in refrigerator until firm (about 3 hours).
  8. Serve with softly whipped cream.  Serves 8.