No inspiration recipe but there are many variations out there. Some add the jello and then thick, some mix the sugar and corn starch first and add boiling water but it still needs to be cooked more to thicken… ummm ok. The volume of glaze varies some from recipe to recipe. Mine is right. We have done this well over a hundred times.
The easiest rating of the year. I can live on this and will try sometime soon.
Notes: I have done pie crusts from scratch and nothing beats a homemade pie crust but it is a fair amount of work for me. The main features of this pie are the strawberries and the glaze. That is what you will focus on and not the crust. I used the refrigerated Pillsbury crust which I find quite acceptable (plus we had leftover crusts from a mass baking for a charity event along with the strawberries). Get your crust anyway you want… homemade, Pillsbury refrigerated or one of those frozen jobs ( I have never had one of those).
Next, some people put the large strawberries in the crust and then pour the glaze over them. I make a mess when I do it that way and some strawberries end up not covered. Cut them up a little to make bite size and mix into the glaze. It works better.
Third, you may notice some variation in the pictures. This is really two cooking’s so the crust may look difference from picture to picture.
Lastly, this is great the first day and second day. By the third day, the berries deteriorate some.
Simple ingredients. Get the best looking ripe strawberries you can.
Start with a pre-baked pie crust. I did a Pillsbury refrigerated one. Just follow the instructions on the package.
Clean and slice up one pound of strawberries. Set them aside and let them air dry while you make the glaze. It seems to stick better to dryer berries.
In a larger sauce pan, add 1 c. sugar to1 1\2 c. water over medium heat. Sprinkle in 1\4 c. cornstarch slowly will stirring .
The mixture will turn cloudy. Stir continuously over medium heat and in 4-5 minutes it will turn clear and thicken. When the thickening is complete (about 30 seconds after it started to clear) remove from heat.
Add 3oz package of Strawberry Jello to the mixture and stir completely dissolved.
Allow the mixture to cool to room temperature (about 30 minutes). The stir in the berries.
Add the berry mixture to the pie crust.
Refrigerate for at least 2 hours (3 plus is better) before cutting. Keep refrigerated between servings. This is great the first day and second day. By the third day, the berries deteriorate some.
February 2 2013