Strawberry-Orange Short Pie

Strawberry-Orange Short Pie

Strawberry-Orange Short Pie Crust, a vintage clipped recipe

Pie Shell Ingredients

1 cup Bisquick
1/4  cup soft butter
Grated rind of 1 orange
3 tablespoons boiling water

A handful of chopped almonds, if you have them handy

Optional ingredients:

1/2 cup shredded coconut
1/4 cup chopped walnuts, pecans, or peanuts
1/2 teaspoon black walnut, almond, vanilla, maple or lemon extract
Sprinkle cinnamon-sugar mixture over pie shell before baking. 

Filling:

1 cup whipped cream
1 pint sweetened strawberries

Method
 

Heat over to 450-degrees (hot). Put Bisquick, butter, and orange rind in 9-inch pan. Add boiling water and stir vigorously with a fork until dough forms a ball and cleans pan. The dough will be puffy and soft. Pat evenly with fingers and heal of hand, bringing it up to the edge of the pan. Dough may seem skimpy, but won't be when baked. Bake 8 to 10 minutes. Cool and fill with 1 cup whipped cream folded into 1 pint sweetened strawberries. Serve immediately. 

There are ever-so-many ways to make excitingly different Short Pan crusts. Follow the pasty recipe above, omitting the orange rind. Add the extra ingredient before the liquid. Take your choice. Try them all:

1/2 cup shredded coconut
1/4 cup chopped walnuts, pecans, or peanuts
1/2 teaspoon black walnut, almond, vanilla, maple, or lemon extract
Sprinkle cinnamon-sugar mixture over pie shell before baking

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