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Strawberry Pie Recipe

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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.

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6-8 Servings
Prep: 45 min. + chilling

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

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.

Nutrition Facts: 1 serving (1 slice) equals 306 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 125 mg sodium, 60 g carbohydrate, 2 g fiber, 2 g protein.

Strawberry Pie published in Country Woman July/August 1997, p43

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