Fresh strawberry pie is a wonderful summer treat. A simple recipe everybody will love, made with Jello and a premade pie crust. Plus, almost any fool, including me, can pull this off. Make it your signature summer dish.
Start by pre-baking a pie crust. I did a Pillsbury refrigerated one. Just follow the instructions on the package. Use the crust you want.
Clean and slice up one pound of strawberries. Set them aside and let them air dry while you make the glaze. The glaze will stick better to dry berries.
In a larger sauce pan, add 1 cup sugar to 1 1/2 cups water over medium heat. Sprinkle in 1/4 cup cornstarch slowly while 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.
You can make your own pie crusts, but the frozen or refrigerated versions are fine for this pie. 9-inch is just right.
Pick nice ripe strawberries.
Will like to add a few more berries. "Crowd the pan" so to speak.
You can buy glaze but please make your own. It is easy and tastes so much better.
Some people like to do whole berries with the point up. All for looks. Cutting them into bite-size pieces is so much easier to eat.
Be sure to dry the berries. The glaze does not stick well to wet berries.
Good for 2 days in the refrigerator but not too good the third day. Will not freeze well.
Make two at once; the work is about the same for double the reward. I love it for breakfast.
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