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Strawberry Pie

Total Time

Prep: 45 min. + chilling

Makes

8 servings

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.

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

  1. 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.

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