Strawberry Pie

1. 1

   Wash strawberries before capping.

2. 2

   Set aside a few of the best ones for garnish.

3. 3

   Remove caps from remaining berries and place half of them in a saucepan.

4. 4

   Add 1 cup of sugar.

5. 5

   Using a pastry blender or potato masher, crush berries in saucepan.

6. 6

   Combine cornstarch and lemon juice; add to berry mixture.

7. 7

   Cook over low heat, stirring constantly, until mixture thickens and becomes transparent.

8. 8

   While mixture is hot, add gelatin.

9. 9

   Place 2 or 3 tablespoons of cooled mixture in bottom of pastry shell.

10. 10

    Fill shell with halved or whole strawberries.

11. 11

    Pour remaining cooled glaze over berries.

12. 12

    Refrigerate for several hours (at least 2 or 3).

13. 13

    Before serving, whip the cream with 3 tablespoons of sugar and 1 teaspoon of vanilla.

14. 14

    Spread on pie.

15. 15

    Add fresh strawberries reserved for garnish.

* Per serving · 4 servings · Values may vary.

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