Strawberry pie is easy and refreshing. It is a great way to not only use but showcase fresh strawberries. I made this lovely dessert for Father’s Day since Ron really loves strawberries. Southern girls show their love by cooking. It is in our DNA. Let’s make a summer pie! Here are the ingredients:
1 Pie crust. I am using a store bought pie crust today. You can definitely make your own crust if you like. It is the deep dish though so more strawberries! Poke some fork holes in the crust and bake for 15 minutes at 400. Let the crust completely cool.
2 Make pie filling. In a saucepan over medium heat, stir together a cup of water, 3 Tbsps cornstarch, 1 cup of sugar, and 1/2 cup of strawberry gelatin. Cook and continuously stir for 10 minutes.
3 Finish gelatin. Once the gelatin is done, remove from heat. I sit the pan in ice to chill it down faster. Stir it every once in a while. It will thicken as it cools but we need it still pourable, not jello.
4 Time for strawberries. While the gelatin cools, wash and hull the strawberries. Cut them in half or even quarters depending on their size. We are going for bite size and uniform.
4 Fill the pie. Fill the crust to the rim with strawberries. Now is the time to do a little arranging to make the top pretty and even. Pour the cooled gelatin on top of the berries making sure the gelatin is in all the nooks and crannies.
5 Finish the pie. Put the filled crust in the fridge for at least 4 hours. I love this pie with cool whip.
Make this for your strawberry lover this summer.
