STRAWBERRY SHORTCAKE WITH PIONEER PIE CRUST
Take a walk back in time, and know that this dessert was enjoyed many years before my father and his mother were born! Enjoy!
The photo is my own, the recipe belongs to the pioneer women who traveled west from the east by covered wagon, and who made their homes in the golden western states. It took great courage and faith for these easterners to travel through uncharted territories, facing dangers from hostile tribes of indians and the harshness of inclement weather. My husband tells a story of one of his aunts, who traveled west all the way from MO. She lay on a flat rock and gave birth while the Indians were attacking the wagon train. This story was written in a family journal.
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- cups sliced strawberries (2 cups macerated)
- cup of white sugar
- pie crust cut into strips 1/2 inch wide and baked.
- sweetened whipped cream
1PREPARE THE CRUST:
You can use your favorite pie crust, or use a store bought crust for convenience. Place the crust on the bread board and slice it into 1/2 inch strips with a sharp knife. Place the strips on a baking sheet and bake according to pie crust baking instructions.
2MAKE THE STRAWBERRIES
Take two cups of strawberries and place into a small bowl, add 1/2 cup white sugar. Take a potato masher and mascerate the berries. Pour this mixture over the remaining sliced berries and toss gently.
3MAKE THE SHORTCAKE
Take a 8 inch glass dish, and layer pie crust strips on the bottom, about 1/2 inch apart. Layer part of the berries on top of the strips. Place another layer of strips, and pour the remaining berries on top. Cover and refrigerate for 2 or 3 hours to let the flavors blend before serving. Serve with a dollop of whipped cream. Enjoy!