CopyCat Big Boy's Strawberry Pie

Let's Cook

1. Step 1.

   Cut the butter and shortening into the flour using a food processor. Pulse a few times until the mixture resembles a coarse meal with pea-sized pieces of fat, about 20 to 30 seconds total.

2. Step 2.

   With the processor running, add the water drop by drop, processing briefly after each addition, just until the dough comes together. Be careful not to overprocess.

3. Step 3.

   Turn the dough out onto a sheet of plastic wrap, shape it into a disk, wrap tightly, and refrigerate for 1 hour to chill and firm the fat.

4. Step 4.

   Remove the dough from the refrigerator and let it stand at room temperature for 15 minutes to soften slightly before rolling. 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 evenly tinted.

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.

8. Step 8.

   Roll out the chilled dough on a lightly floured surface and fit it into a pie pan, trimming and crimping the edges as desired. If making a double crust, roll out the second disk and set it aside.

9. Step 9.

   Place the sugared strawberries into the prepared pie shell in an even layer. Pour the cooled 7-UP mixture over the strawberries, ensuring they are mostly covered.

10. Step 10.

    Allow the pie to set at room temperature or in the refrigerator for a few minutes until the filling is slightly firm. Serve with plenty of whipped cream.