Fresh Strawberry Pie

Pan Size: 9×13-inch pan

  • 4 baskets (pints) strawberries, cleaned
  • 2 3 oz. pkgs. strawberry Jello
  • 1 1/2-1 3/4 c. sugar
  • 4 tbsp. cornstarch
  • 3 1/2 c. water
  • Pinch of salt
  • 2 tsp. vanilla
  • 1 bottle whipping cream, whipped
  • 1 baked shortbread crust

1. Hull and wash the berries and drain.
2. Combine the sugar, water, cornstarch and salt.
3. Cook over direct heat and mix till clear.
4. Dissolve the jello in the hot liquid.
5. Add vanilla.
6. Cool.
7. Place the berries in the cooled pie shell.
8. Pour the cooled liquid over the berries and refrigerate till set.
9. Serve with whipped cream.

NOTE: Use the shortbread crust recipe found in this section of the recipe book.

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