Strawberry Pie

K

This is the same filling I've used for about a year for making strawberry pie (the sugar, cornstarch, water, and jello). However, the amounts listed are what I use to make ONE pie! I have no idea how this amount of filling would cover enough strawberries for 2 pies. Also, my recipe calls for cold water (when mixing it with the jello, cornstarch, and sugar), bringing it all to a boil and boiling it for 5 minutes, stirring frequently. I've never had one turn out soupy or rubbery.

Ingredients


  • 1 9 " frozen pie crust baked
  • 1 cup sugar
  • 1 1/2 cup water
  • 1/4 cup cornstarch
  • 1 lb strawberries sliced
  • 1 3 oz pkg strawberry jello

Instructions


  1. Bake pie crust according to package directions, remove from oven and let cool.
  2. Meanwhile in large saucepan add sugar and water and heat over medium heat, slowly whisk in your cornstarch to incorporate well to make sure you don't have any lumps
  3. Stir continuously for about 4-5 minutes until the mixture thickens and turns a little clear. Remove from heat and whisk in your strawberry jello until completely dissolved, let cool to room temperature.
  4. Once cooled add in your strawberries and toss to coat evenly then pour into prepared pie crust.
  5. Place in refrigerator to set for about 2-3 hours. Dollop with whipped cream if desired.
Source of Strawberry Pie Recipe @ tornadoughalli.com

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