Strawberry Pie



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)


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. 

© Deer One Publishing 2021