Sweetheart Strawberry Pie

1. 1

   Preheat oven to 450F.

2. 2

   Place half of the pastry on lightly floured surface; roll out to 11-inch circle.

3. 3

   Place in 9-inch pie plate, allowing a 1-inch overhang.

4. 4

   Turn under edge; flute.

5. 5

   Pierce pastry shell with fork.

6. 6

   Bake 12 to 15 minutes or until lightly browned.

7. 7

   Cool on wire rack.

8. 8

   Meanwhile, reduce oven temperature to 425F.

9. 9

   Roll out remaining pastry to 1/8-inch thickness.

10. 10

    Cut into heart shapes with cookie cutter.

11. 11

    Place on ungreased baking sheet.

12. 12

    Beat egg with 1 Tbsp.

13. 13

    water.

14. 14

    Brush over pastry hearts; sprinkle with sugar.

15. 15

    Bake 8 minutes or until lightly browned.

16. 16

    Cool.

17. 17

    Mix dry gelatin, dry pudding mix and 1-1/4 cups water in medium saucepan until well blended.

18. 18

    Bring just to boil on high heat, stirring constantly.

19. 19

    Remove from heat.

20. 20

    Let stand 5 minutes.

21. 21

    Arrange strawberries, cut sides down, in pastry shell.

22. 22

    Cover with gelatin mixture.

23. 23

    Refrigerate 4 hours or until set.

24. 24

    Top with pastry hearts just before serving.

25. 25

    Store leftover pie in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.