CopyCat Big Boy's Strawberry Pie

Let's Cook

1. Step 1.

   Cut the butter and shortening into small pieces, then add them to the flour. Pulse in a food processor a few times, about 20 to 30 seconds total, until the mixture looks like coarse meal with pea-sized bits of fat.

2. Step 2.

   With the processor running, add the water drop by drop, pulsing briefly after each addition, just until the dough starts to come together. Be careful not to overprocess; stop as soon as the dough holds together when pinched.

3. Step 3.

   Turn the dough out onto a sheet of plastic wrap, shape it into a flat disk, and wrap it tightly. Chill in the refrigerator for at least 1 hour to relax the gluten and firm the fat.

4. Step 4.

   Remove the dough from the refrigerator and let it stand at room temperature for 15 minutes before rolling, so it becomes pliable but still cool. While the dough rests, prepare the filling.

5. Step 5.

   In a medium saucepan, whisk together the sugar, cornstarch, and 7-UP until smooth and creamy. Cook over medium to medium-high heat, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5 to 7 minutes.

6. Step 6.

   Once thickened, remove the saucepan from the heat and let the mixture cool to room temperature. Stir in a couple of drops of red food coloring until the color is evenly blended.

7. Step 7.

   While the 7-UP mixture cools, wash the strawberries and cut them into quarters, or smaller if they are large. Sprinkle 1 to 2 teaspoons of sugar over the strawberries and toss gently to coat.

8. Step 8.

   Roll out the chilled dough on a lightly floured surface to fit a pie plate, then transfer it to the plate and trim and crimp the edges as desired. If making a double crust, repeat with the remaining dough.

9. Step 9.

   Place the sugared strawberries into the prepared pie shell, spreading them evenly. Pour the cooled 7-UP mixture over the strawberries, making sure it covers them evenly.

10. Step 10.

    Let the pie set for a few minutes at room temperature, or until the filling is no longer runny, before slicing. Serve with plenty of whipped cream.