ShareThis Page

Strawberry Pie enthusiasts get two tries

| Wednesday, Aug. 27, 2003

This week's finds in Recipe Exchange: angel cake with white icing, and two recipes for fresh strawberry pie.

A reader had an answer for Betty of Bethesda, Md. If Betty visits this area, the reader whites, she "can find angel cake with icing at the Shop 'n Save, 5001 Library Road (Route 88), Bethel Park. It's one-fourth mile from the Corrigan Drive entrance to South Park."

For Maria Wojciechowski of Marion, Ind., who wanted a recipe similar to the strawberry pie served at Eat 'n Park Restaurants. From K.B., Bridgeville.

Strawberry Pie

    For the crust:

  • 1 1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 3 tablespoons milk

  • For the filling:

  • 1 (4-serving size) package strawberry gelatin mix
  • 1 cup granulated sugar
  • 4 tablespoons cornstarch
  • 2 cups water
  • 1 quart strawberries, hulled, cut up if desired
To prepare the crust: Mix all crust ingredients and press into a 9-inch pie plate. Prick all over with a fork. Bake at 450 degrees for 7 to 10 minutes, until light brown. Let cool on a wire rack.

To prepare the filling: In a pan, mix the dry gelatin mix, sugar and cornstarch. Add the water and cook over medium heat until thick, stirring. Let the pan cool, then put it in the refrigerator until the mixture starts to set.

Add the strawberries. Turn into the baked crust.

Refrigerate until set.

Donna J. Heinbaugh of Monroeville offered another recipe for fresh strawberry pie that she says is "100 percent better than Eat 'n Park's." A friend gave her the recipe. Instead of making a pie shell, Heinbaugh uses a Keebler buttercrust pie shell, which can be found along the baking aisle in the supermarket. She also mixes cut-up strawberries with the gelatin mixture before it is turned into the crust.

Strawberry Pie

  • 1 1/2 cups water
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 (4-serving size) package strawberry gelatin
  • Fresh strawberries, to taste
  • 1 pie shell, baked and cooled
  • Whipped topping, to taste

In a pan, combine the water, sugar and cornstarch; cook, stirring constantly, until thick and clear. Add the dry gelatin mix and stir until dissolved.

Place the strawberries in the pie crust. Pour the gelatin mixture over. Chill. Cover with whipped topping before serving.

Makes 6 servings.

Anyone have these recipes?

Does anyone have a recipe for beef barley soup the way it was made in the 1950s or '60s?

-- Mary Ann Hortman, Pittsburgh

The veal at the Station Break in Wilmerding is the best-kept secret around. One of our favorites is Veal Atlantis. Any chance we could have the recipe or something similar?

-- Alice Shubert, Pittsburgh

Want to participate?

Send requests and replies to Recipe Exchange, Pittsburgh Tribune-Review, D.L. Clark Building, 503 Martindale St., Pittsburgh, PA 15065; or fax (412) 320-7966; or e-mail . Recipes and requests cannot be taken over the phone.

Please include your full name, street address and daytime phone number so a staff member can contact your for more information, if needed. This information is strictly confidential. Indicate whether you want your full name or just your initials used for publication.

In a request, describe the dish as best as you can, offering a recipe name or some of the ingredients, if possible. If you send in a recipe, try to include box and can sizes (or a measured amount of an ingredient), pan sizes, oven temperature and the approximate baking time or a way to test for doneness. Include the number of servings, too, if possible.

TribLIVE commenting policy

You are solely responsible for your comments and by using you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.

click me