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30 min Prep
5 hr 25 min Total
Pie Iconb
8 Servings


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Fresh strawberries, a touch of lime, real whipped cream and a pastry crust. What’s not to like?

Ingredient List
  • Small check mark in a circle icon1 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1/3 cup plus 1 tablespoon shortening
  • Small check mark in a circle icon2 to 3 tablespoons cold water
  • Small check mark in a circle icon3/4 cup boiling water
  • Small check mark in a circle icon1 package (4-serving size) strawberry-flavored gelatin
  • Small check mark in a circle icon1 teaspoon grated lime peel
  • Small check mark in a circle icon1/2 cup lime juice (4 limes)
  • Small check mark in a circle icon1 1/2 cups whipping cream
  • Small check mark in a circle icon3/4 cup powdered sugar
  • Small check mark in a circle icon1 pint (2 cups) strawberries, slightly crushed
  • Small check mark in a circle icon Whipped cream, if desired
  • Small check mark in a circle icon Strawberry halves, if desired
  1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
  4. In large bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
  5. Beat gelatin mixture with electric mixer on high speed about 4 minutes, scraping bowl occasionally, until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Gently stir whipped cream and crushed strawberries into gelatin mixture. Pour into crust. Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Store in refrigerator.
  • Spectacular garnishes will make this dessert even more irresistible. Try lime slices or another green fruit, such as kiwi.
  • Freshly squeezed lime juice is truly worth the effort! Purchased lime juice just doesn’t enhance the fresh berry flavor as well.
  • When you've no time for baking your own pie crust, a purchased or made-at-home graham cracker crust works just as well.