1 c All-purpose flour
1/8 ts Salt
3 tb Butter
4 tb Ice water
1 ts Fresh lemon juice
4 c Peeled, sliced kiwifruit;
-(divided)
3/4 c Sugar
2 1/2 tb Cornstarch
1/2 c Water
2 tb Butter
2 ts Lemon juice
2 c Quartered fresh strawberries
Mix together flour and salt in bowl. Cut in butter until mixture resembles
coarse crumbs. Mix together ice water and lemon juice. Sprinkle half over
flour. Toss with a fork until dry ingredients are moistened. Add more
liquid as needed and mix until a dough forms. Knead into a dough ball and
flatten into a disk. Cover with plastic wrap. Chill 30 minutes. Roll dough
out to an 11 inch circle and fit into a 9-inch pie plate. Fold edges and
flute. Prick bottom and sides with tines of fork. Cover and chill 10
minutes. Preheat oven to 425 degrees. Line pastry with foil and weights
and bake another 10 minutes or until golden brown. Put 2 cups kiwifruit in
saucepan and mash with potato masher. Add sugar and cornstarch and stir
well. Add water and stir and bring to a boil. Cook 1 minute, stirring
constantly. Add butter and lemon juice. Stir until butter melts and set
aside. Place remaining 2 cups kiwifruit into bottom of pie crust. Pour
mashed kiwi mixture over all. Smooth edges. Arrange strawberry slices over
top in decorative pattern, pressing gently into surface. Chill 3-4 hours
Yields
1 Servings
