Ingredients
1 lb box fresh strawberries, hulled and sliced in half
1 cup water
1 cup sugar
3 Tbsp cornstarch
3 Tbsp strawberry gelatin
Pie crust purchased or homemade (recipe follows)
Whipped cream or Redi-whip for serving (not a fan of Cool Whip)
Directions
Bake crust according to directions and cool.
For filling: combine water sugar and corn starch in a sauce pan and bring to a boil.
Add gelatin and stir to dissolve.
Cool filling and place strawberries in pie crust.
Pour filling over the strawberries and chill until firm.
Top with whipped cream.
Pie Crust
1¼ cups flour
½ tsp salt
½ cup (1 stick) cold butter
¼ cup cold water
Optional: 1 Tbsp vodka – a trick to make the crust flaky
Cut butter into tablespoon size pieces.
Put flour and salt in the food processor and give it 3 or 4 quick pulses to combine.
Add butter and give it 5 or 6 quick pulses to form a crumbly mixture.
Add the water about a few tablespoons at a time pulsing after each addition.
Stop adding water when ingredients come together.
Remove mixture from processor and form in a ball.
Wrap in plastic wrap or put in a large baggie and flatten to a disk.
Refrigerate for an hour before using.
Roll out crust and place in a pie pan.
Prick the bottom of the crust with a fork to allow steam to escape.
Bake in a 375 degree oven until lightly brown about 15 – 20 minutes.