Berrylicious

As promised, I have a new and improved strawberry pie recipe for you. But first, an homage to strawberries, in the form of berry-hued beads and jewelry...

Roses at Sunset Necklace

Hand-carved pink opal marquise briolettes

(to be listed soon in my bead shop)

Hand-carved tourmaline leaf briolettes
(to be listed soon in my bead shop)

Faceted Garnet Rondelles

Ella Necklace (Garnet & Sterling Silver)

Mosaic Necklace #1

Okay, now on to the food...

Strawberry Streusel Pie

Crust:
1-1/3 cups flour, unbleached white or whole wheat pastry flour (I use 2/3 cup each)
1 tablespoon unrefined sugar
1/4 teaspoon salt
1/2 cup vegetable shortening (non-hydrogenated) or soy margarine
cold water

Filling:
2 pounds strawberries, sliced
1/2 cup unrefined sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon nutmeg

Streusel:
1 cup rolled oats
1 cup unbleached white or whole wheat pastry flour (I use 1/2 cup of each)
1/3 cup unrefined sugar
1 tablespoon cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts
1/4 cup soy margarine

Preheat oven to 400 degrees.

To make the crust, mix flour, sugar, and salt, then cut in the shortening/margarine until the mixture resembles a coarse meal. Add just enough cold water for the dough to stick together. Press into a glass pie pan - it doesn't have to be pretty (or if you're into the whole perfection thing, go ahead and roll it out).

Combine filling ingredients and pour into crust.

To prepare topping, mix all ingredients except margarine until well combined, then cut in the margarine until the mixture resembles a coarse meal. Sprinkle over the top of the strawberries. Bake pie for 30-35 minutes.