• 8servings
  • 20minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. Single crust for a 9-inch pie

  2. 1 quart fresh strawberries

  3. 3/4 cup water

  4. 3/4 cup sugar

  5. 1/2 of a 3-ounce package strawberry gelatin

  6. 2 tablespoons cornstarch

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F.

  2. Fit the pie crust into a 9-inch pie pan and flute the edges.

  3. Bake the pie crust for about 10 minutes, or until golden and crispy.

  4. Wash and dry the strawberries.

  5. Hull them but leave the berries whole.

  6. Set aside.

  7. In a medium saucepan over medium heat, whisk the water, sugar, gelatin, and cornstarch.

  8. Cook, stirring, for about 10 minutes over medium heat, until the mixture thickens slightly.

  9. Set the saucepan aside so the mixture can cool.

  10. Arrange the strawberries in the pie crust, beginning in the center with the largest berries and filling in with smaller berries as you move toward the edges.

  11. Fit berries in as you see fit so that the entire crust is covered with berries. Carefully pour the cooled gelatin mixture over the pie.

  12. Cover the pie with plastic wrap and chill 4 hours. **

  13. Substitution(s)

  14. You can vary the flavor of this pie by substituting raspberries or blueberries for some of the strawberries.

  15. You can also use a different flavor of gelatin.

  16. Cherry or raspberry also pick up the flavor of the berries. **

  17. NOTE: Make-Ahead This pie must be made at least a few hours in advance to give it time to chill, so it’s a good choice for a dessert for a special dinner as there is absolutely no last minute preparation.

  18. You can make the pie a day ahead and chill for up to 24 hours before serving.


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