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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Starring fresh-from-the-patch berries, this ruby-red pie comes from Barbara Budlow Schneider, whose recipe appears in their family cookbook, pens Linda Skiles of Lyons, Wisconsin. Ingredients:
1-1/4 cups sugar |
1 tablespoon cornstarch |
1 cup water |
1 package (3 ounces) strawberry gelatin |
3 tablespoons lemon juice |
1 quart fresh strawberries, halved |
1 pastry shell (9 inches), baked |
whipped topping, optional |
Directions:
1. In a saucepan, combine the sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Add the gelatin and lemon juice; stir until dissolved. Allow to cool to room temperature, about 30 minutes. Add strawberries and stir gently to coat. Spoon into pastry shell. Chill until set, about 3 hours. Serve with whipped topping if desired. Yield: 6-8 servings.
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