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Strawberry Pie

Strawberry Pie
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
6-8 ServingsPrep: 20 min. + cooling Bake: 10 min. + chilling

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

  • 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.
  • 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.
  • Meanwhile, arrange strawberries in the crust. Pour gelatin mixture
  • over berries. Refrigerate until set. Garnish with mint if desired.
  • Yield: 6-8 servings.
TEST KITCHEN TIP Sue often uses whole fresh strawberries and arranges them pointed side up in the pastry shell for a different presentation. It also is a time-saver because she doesn't have to slice the berries.
© Taste of Home 2013

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Strawberry Pie (continued)

Nutrition Facts: 1 serving (1 slice) equals 264 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 125 mg sodium, 49 g carbohydrate, 2 g fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013