4 pounds Pastry for One-Crust Pies
60 ounces frozen sliced strawberries
20 ounces strawberry gelatin powder
1 1/4 quarts boiling water
2 pounds strawberry juice drained from berries (1 qt)
2/3 cup lemon juice
3 cups whipped topping
12 ounces egg whites (about 10 total) (see notes)
1 teaspoon salt
12 ounces granulated sugar
Servings: 56
1. Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8 inch pies, see Notes. Flute edges and prick crust with fork. Bake at 425°F for 10 minutes or until light brown.
2. Drain strawberries. Reserve juice.
3. Dissolve gelatin in boiling water.
4. Add enough water to reserved juice to make 1 qt. Combine lemon and strawberry juices. Add to gelatin mixture. Chill until partially set. Stir occasionally.
5. Whip topping stiff but not dry. Whip gelatin mixture until soft peaks form. Fold in whipped topping.
6. Add salt to egg whites. Beat until soft peaks form. Gradually add sugar. Beat until stiff peaks form. Fold in gelatin mixture. Fold strawberries into mixture.
7. Portion 1 lb 4 oz filling into each baked pie shell. Cool quickly (within 4 hours) to below 41°F.
8. Refrigerate until served.
Yield: 7 7/8 inch pies
Notes: Potentially hazardous food. Store at internal temperature below 41°F.
Use of pasteurized frozen egg whites is recommended.
For eight 8-inch pies, use 2 lb 8 oz pastry portioned 5 oz per pie. For the filling, use 1 lb per pie.
60 ounces frozen sliced strawberries
20 ounces strawberry gelatin powder
1 1/4 quarts boiling water
2 pounds strawberry juice drained from berries (1 qt)
2/3 cup lemon juice
3 cups whipped topping
12 ounces egg whites (about 10 total) (see notes)
1 teaspoon salt
12 ounces granulated sugar
Servings: 56
1. Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8 inch pies, see Notes. Flute edges and prick crust with fork. Bake at 425°F for 10 minutes or until light brown.
2. Drain strawberries. Reserve juice.
3. Dissolve gelatin in boiling water.
4. Add enough water to reserved juice to make 1 qt. Combine lemon and strawberry juices. Add to gelatin mixture. Chill until partially set. Stir occasionally.
5. Whip topping stiff but not dry. Whip gelatin mixture until soft peaks form. Fold in whipped topping.
6. Add salt to egg whites. Beat until soft peaks form. Gradually add sugar. Beat until stiff peaks form. Fold in gelatin mixture. Fold strawberries into mixture.
7. Portion 1 lb 4 oz filling into each baked pie shell. Cool quickly (within 4 hours) to below 41°F.
8. Refrigerate until served.
Yield: 7 7/8 inch pies
Notes: Potentially hazardous food. Store at internal temperature below 41°F.
Use of pasteurized frozen egg whites is recommended.
For eight 8-inch pies, use 2 lb 8 oz pastry portioned 5 oz per pie. For the filling, use 1 lb per pie.
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