Fresh Strawberry Pie Recipe

How to make it

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• Preheat the oven to 400 degrees F.
• Fit the pie crust into a 9-inch pie pan and flute the edges.
• Bake the pie crust for about 10 minutes, or until golden and crispy.
• Wash and dry the strawberries.
• Hull them but leave the berries whole.
• Set aside.
• In a medium saucepan over medium heat, whisk the water, sugar, gelatin, and cornstarch.
• Cook, stirring, for about 10 minutes over medium heat, until the mixture thickens slightly.
• Set the saucepan aside so the mixture can cool.
• Arrange the strawberries in the pie crust, beginning in the center with the largest berries and filling in with smaller berries as you move toward the edges.
• Fit berries in as you see fit so that the entire crust is covered with berries. Carefully pour the cooled gelatin mixture over the pie.
• Cover the pie with plastic wrap and chill 4 hours.
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• Substitution(s)
• You can vary the flavor of this pie by substituting raspberries or blueberries for some of the strawberries.
• You can also use a different flavor of gelatin.
• Cherry or raspberry also pick up the flavor of the berries.
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• NOTE: Make-Ahead
• This pie must be made at least a few hours in advance to give it time to chill, so it’s a good choice for a dessert for a special dinner as there is absolutely no last minute preparation.
• You can make the pie a day ahead and chill for up to 24 hours before serving.