This is one of my family’s favorite pies. This may sound unusual but I usually make it with a graham cracker crust instead of a regular pie crust. The graham cracker crust won’t get soggy and the pie will stay fresh for several days.
Strawberry Pie– makes one pie
9 inch pie crust, baked and cooled or graham cracker crust
1 quart strawberries, cleaned, dried and hulled
3 ounces strawberry gelatin
1 1/2 tablespoons cornstarch
3/4 cup sugar
1 1/2 cups water
1 teaspoon fresh lemon juice
Garnish: whipped cream and additional strawberries
Bake and completely cool pie crust. Arrange whole strawberries in pie crust pointed side up. In a large saucepan mix together gelatin, cornstarch and sugar. Add water and lemon juice. Stir until all dry ingredients are wet. Set heat to medium and bring to a boil, stirring occasionally. After mixture comes to a boil, lower heat and let simmer for 2 to 3 minutes or until sugar is dissolved and mixture is clear. Stir occasionally.
Remove from heat and set aside for 10 minutes to cool slightly. Pour filling over strawberries. Refrigerate, uncovered for 4 hours or until filling sets. Garnish with whipped cream and additional strawberries. Store in refrigerator. Tip: Use 1 1/2 tablespoons cornstarch for whole berries; for halved or sliced berries use 2 tablespoons cornstarch. Enjoy Friends!
Published in The News and Neighbor on July 11, 2015