- 3/4 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/2 cup chopped pecans
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 1/2 cup butter, melted
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 2 tablespoons light corn syrup
- 2 tablespoons strawberry gelatin powder
- 1 quart fresh strawberries
- In a large bowl, combine the flour, oats, pecans, sugar and salt; stir in the butter until blended. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 400° for 12-15 minutes or until lightly browned. Cool on a wire rack.
- For filling, combine sugar and cornstarch in a saucepan. Gradually stir in water and corn syrup; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature.
- Arrange berries in the crust. Carefully pour gelatin mixture over berries. Refrigerate for 2 hours or until set. Refrigerate leftovers. Yield: 6-8 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Contest-Winning Fresh Strawberry Pie
"Delicious.....added about 1 cup pureed, strained strawberries with one more tablespoon of flavored gelatin to the filling. It was a big hit!"
"Love the filling - use it with my homemade graham cracker crust. Perfect!"
"I found the crust to be tough. But I did like the filling. it was easy enough"
"Soooo good! The crust is fantastic and the filling is perfect!"
"One of the best pies ever!"
"Everything about this recipe was perfect!! Yum- thanks so much!! I will use this recipe many times over!!"
"Love this recipe! quick,easy & delicious!"