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
Whipped cream
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.

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