This is one of my family’s favorite pies. This sounds unusual but I usually make strawberry pie 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 in the refrigerator.

Fresh Strawberry Pie

9 inch pie crust, baked and cooled or graham cracker crust
1 quart strawberries, cleaned, dried and hulled
3 ounces strawberry gelatin
1 and 1/2 tablespoons cornstarch
3/4 cup sugar
1 and 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 strawberry 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 2 to 3 minutes. Sugar will be dissolved and mixture will look clear. Stir occasionally.

Remove from heat and set aside 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 and 1/2 tablespoons cornstarch for whole berries or use 2 tablespoons cornstarch for halved or sliced strawberries. Makes one pie. Enjoy, Friends!