Grandma Linda's Strawberry Shortcake
1 box refrigerated pie crusts (Or use your favorite pastry 2 crust recipe)
1 stick butter or margarine
1 3/4 cups powdered sugar
2 quarts Huber Strawberries (3 lbs)
1/3 cup granulated sugar
- Melt the butter or margarine. Unroll one of the pastry crusts and place it flat on a pizza pan. Leave it the size it is, do not stretch the crust. Pour 3 tablespoons of the melted butter or margarine on crust, covering completely. Place second crust directly on top of first buttered crust. Bake at 400 degrees Fahrenheit for 12 to 15 minutes till golden brown. While still warm, use a sheet of aluminum foil to slice between the two crusts to separate them, leave foil in place between crusts until completely cooled. (Yes, this is the hardest part!)
- Wash and stem berries. Leave a few berries un-stemmed for garnish if desired.
- Mix remainder of margarine and the powdered sugar until firm to make icing (works best if slightly firmer than cake icing). A few drops of water may be added to obtain desired consistency. Place bottom crust on serving dish; spread 1/2 of icing on the top of the bottom crust. Cut berries in half: place cut side down on crust covering the entire surface, sprinkle granulated sugar on top of the berries. Place second crust on top of berries and repeat layers.