Easy Strawberry Pie

Last Saturday, I couldn't pass up the freshly picked strawberries at the Union Square Famers Market, so I decided to make my mom's strawberry pie—a childhood favorite! 

Strawberry Pie
Crust: 
1 c. flour
1/2 c. softened butter
1/4 c. powdered sugar

Mix ingredients with a fork into a soft dough. (You may need to use your hands at the end, but do so as little as possible.) Press into pie pan (not on rim). Bake at 400 degrees for 10 to 15 minutes. Cool completely.

Filling: 
1 c. water
1 c. sugar
3 tbsp. cornstarch
3 to 4 tbsp. strawberry Jell-o
1 to 1.5 pints fresh strawberries

Clean and blot dry strawberries and place in cooled pie crust. In a medium pot, cook water, sugar, and cornstarch until thick. Cool mixture. Add strawberry Jell-O and pour mixture over strawberries. Refrigerate and serve chilled.

Chocolate Chip Cookies

This has become my go-to chocolate chip cookie recipe that I've tweaked from good ole' Betty Crocker.

Chocolate Chip Cookies

1/2 cup butter-flavored shortening

1/2 cup butter, softened

1 cup packed brown sugar

1/2 cup granulated sugar

1 teaspoon baking soda

2 eggs

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 1/2 cups milk chocolate chips

Preheat oven to 375 degrees.

In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed of 30 seconds. Add brown sugar, granulated sugar, and baking soda. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate pieces.

Drop dough using a small ice cream scoop onto an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until edges are lightly browned.