Strawberry Crumb Pie

• 3 pints fresh strawberries, hulled and halved

• 1/4 cup sugar

• 1/4 cup cornstarch

• 1-1/3 cups sifted flour

• 1/2 tsp. salt

• 1/2 cup shortening

• 2–3 tbsp. water

• 1/4 cup brown sugar

• 1/2 tsp. cinnamon

• 1/2 cup light cream (optional)

Combine strawberries, sugar, and cornstarch and let stand while you make pastry. Combine flour and salt in bowl. Cut in shortening until uniform but coarse. Set aside about 2/3 cup of mixture. Sprinkle water over remainder, toss with fork, and press into ball. On lightly floured surface, roll out pastry 1-1/2” larger than inverted 9” pie plate. Fit into plate and trim 1/2” beyond plate edge. Fold under to make double thickness around edge, and flute so that edge is high. Fill pastry shell with strawberry mixture. Blend reserved flour mixture with brown sugar and cinnamon. Sprinkle crumbs over strawberries. Bake at 400°F on sheet of aluminum foil for 45 minutes, or until crust is nicely browned. Pass cream, if desired, with pie. Serves 6–8.