Two crust - 8 or 9 inches
2/3 c. plus 2 tbsp. Crisco shortening
2 c. all-purpose flour
1 tsp. salt
4 or 5 tbsp. cold water

Cut shortening into mixture of salt and flour. Mix until small crumbs. Sprinkle the cold water until pie crust is moist. Divide the dough into two equal parts. Shape into two balls. Lightly flour counter top and roll pastry into pie shape. Prick sides and bottom. Bake at 475 degrees for 8-10 minutes. Remove from oven.

2/3 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
3 c. milk
4 egg yolks, slightly beaten
2 tbsp. butter
2 tbsp. vanilla

Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Stir at least 1/2 of the hot mixture into yolks. Boil and stir 1 minute longer. Remove from heat. Stir in vanilla and butter.

NOTE: Makes 2 pies. Place 1/2 can of strawberry pie filling into baked pie shell. Top with 1/2 of creme. Top with meringue and bake 8-10 minutes or until golden brown in a 400 degree oven. (When making meringue, sugar to taste. Beat until stiff peaks form).

1 can strawberry pie filling
2/3 c. + 2 tbsp. Crisco shortening
4 or 5 tbsp. cold water
1/4 c. cornstarch
4 eggs
2 tbsp. vanilla
2 c. all-purpose flour
1 1/2 tsp. salt
2/3 c. sugar
3 c. milk
2 tbsp. butter

Enjoy!