Fresh Strawberry Pie

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4 c fresh strawberries, sliced

1 (3 oz.) package strawberry jell-o gelatin

1 c water

2t cornstarch

3/4 c sugar

1 refrigerated pie crust


1. Blind Bake the crust. Line unpicked crust with a double layer thickness of heavy-duty foil or parchment paper. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a rack.

2. In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes.

3. Arrange strawberries in the cooled crust. Pour gelatin over berries. Refrigerate until set. Serve with whipped cream if desired.

Bon Appetit!

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