Bonnies Strawberry Shortcake Pioneer Pie Crust Recipes

BONNIE'S STRAWBERRY SHORTCAKE & PIONEER PIE CRUST

Steps:

• 1. PREPARE THE CRUST: You can use your favorite pie crust, or use a store bought crust for convenience. Place the crust on the bread board and slice it into 1/2 inch strips with a sharp knife. Place the strips on a baking sheet and bake according to pie crust baking instructions.
• 2. MAKE THE STRAWBERRIES Take two cups of strawberries and place into a small bowl, add 1/2 cup white sugar. Take a potato masher and mascerate the berries. Pour this mixture over the remaining sliced berries and toss gently.
• 3. MAKE THE SHORTCAKE Take a 8 inch glass dish, and layer pie crust strips on the bottom, about 1/2 inch apart. Layer part of the berries on top of the strips. Place another layer of strips, and pour the remaining berries on top. Cover and refrigerate for 2 or 3 hours to let the flavors blend before serving. Serve with a dollop of whipped cream. Enjoy!

BONNIE'S SWEET BISCUIT STRAWBERRY SHORTCAKE

Steps:

• 1. PREPARING THE SHORTCAKES: Cut the grated butter into the dry ingredients. Add the whipping cream just until a soft rollable dough is formed. Turn onto a floured pastry board, pat the dough until it is one inch high, and using a large biscuit cutter, cut out the biscuits and transfer to the cookie sheet spaced two inches apart. If you have left over dough, push the pieces together to make a biscuit, but avoid over handling of the dough.
• 2. BAKING THE SHORTCAKES: Handle dough gently! Don't overwork the biscuit dough, and mix only until ready to make into biscuits. (Too much handling makes dough tough.) Use an ungreased air cookie sheet for baking (insulated type) Bake in a pre-heated 400 degree oven until golden brown and done. 15 minutes to 20 minutes. Watch that they don't burn. Cool on a wire rack. Makes 8 biscuits.
• 3. PREPARING THE STRAWBERRIES: Clean and wash the strawberries. (8 cups) In a large mixing bowl, mash two cups of strawberries with 1/4 cup of sugar, then slice the remaining 6 cups of strawberries and mix with the mashed strawberries. Taste to see if you want more than 1/4 cup of sugar. Refrigerate the strawberries for about 20 minutes or longer and serve over the sweet biscuit shortcakes with whipped cream or cool whip. Enjoy!
• 4. COOK'S TIP: You can make the shortcakes ahead. (like my photo) and set them in the refrigerator until serving time. This is a company-worthy recipe.