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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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For my mother's 70th birthday and Mother's Day, I made two of these strawberry pies instead of a cake. Since it was mid-May in Texas, the berries were absolutely perfect. It was a memorable occasion for the whole family. Sue A. Jurack Ingredients:
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 |
Directions:
1. Line unpricked 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.
2. 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.
3. Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. Garnish with mint if desired. Yield: 6-8 servings.
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