Special thanks to Joyce Anderson who made this pie and shared the recipe with me.
1 (9-inch) pastry shell, unbaked
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 (3 oz) package strawberry gelatin
4 cups sliced fresh strawberries
Line unpricked pastry shell with a double-thickness of heavy -duty foil. Bake at 450 F 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.
Makes 6-8 servings
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 (3 oz) package strawberry gelatin
4 cups sliced fresh strawberries
Line unpricked pastry shell with a double-thickness of heavy -duty foil. Bake at 450 F 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.
Makes 6-8 servings
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