Monday, May 27, 2013
Recipe: Strawberry Pie
1 unbaked pastry shell (9 inches)
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 package (3 ounces) strawberry gelatin
4 cups sliced fresh strawberries
Fresh mint, optional
Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a saucepan, combine the sugar, cornstarch and water until smooth.
Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.
Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries.
Refrigerate until set.
Serve with whipped cream. Garnish with mint, if desired.