1 recipe pastry for a 9 inch double crust pie
1 cup butter
1/2 cup white sugar
2 eggs
1 1/2 cups light corn syrup
1 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
8 cups sliced fresh strawberries
Preheat oven to 400 degrees F (200 degrees C). Grease bottom and 2-inch-thick baking sheets.
In a large bowl, cream together the butter, sugar, eggs, corn syrup, and vanilla until light and fluffy. Beat in the flour and baking powder; stir into the creamed mixture until well blended. Cover and refrigerate until set.
Roll 4 dough segments into 1 inch rounds. Cut into 1 inch rounds. Place them one half at a time into the prepared baking sheet.
Bake in preheated oven for 10 to 12 minutes, or until pastry is golden brown. Cool 10 minutes on parchment, then turn out onto a wire rack and cool completely.
Stir the strawberries into the creamed mixture and produce a very slightly browned crust, as well as a very slight syrupy coating. Immediately press the strawberry halves into the centers of layers, smoothing the crust slightly. Let cool completely before storing enchilada style.
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