Editors' Pick
Strawberry Strawberry Pie from THE REALLY GOOD FOOD COOK BOOK
"One of the easiest and BEST desserts! Twice the STRAWBERRY. Twice the TASTE. Untold numbers of raves!"
photo by SharonChen
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 1 pie crust, pre-baked
- 1 pint ripe strawberry
- 1 (3 ounce) package strawberry Jell-O gelatin dessert
- 2 tablespoons cornstarch
- 1 cup hot water
- 1 cup cold water
- 1⁄2 cup sugar
- whipped cream
directions
- Pre-bake pie crust.
- Cool.
- Slice the strawberries into the pie crust.
- In a medium saucepan mix the package of jello with the cornstarch.
- Add the water and the sugar.
- Cook over medium heat until boiling.
- Stir occasionally.
- Pour the boiling mixture over the strawberries.
- Place the pie in the refrigerator.
- Chill for 3-4 hours until the jello glaze sets.
- Serve with big dollops of whipped cream over the pie.
Questions & Replies
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Where or when does the cold water come into p!ay? TX!
Reviews
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I really love this pie too! I always pour the cooked jello filling into a big glass bowl on top of my cut up strawberries. I gently stir until filling is mixed well, then refrigerate to let it set up, usually overnight. The next day I stir it up again and pour it into my cooked pie shells. This way the crust doesn't get soggy at all from the hot liquid, and I'm better able to gague how much filling to put in without making a mess. Any extra gets put into parfait cups with whipped cream and my kiddo's eat it up! Good stuff!! -
I have made this recipe several times and instead of the regular boring pie crust, I use a shortbread pie crust that you can find at the store with the grahm cracker crust pie shells. I use 1 1/4 cup hot water to dissolve the gelatin and corn starch and do not add the cold water. After all, you are going to bring the mixture to a boil, so what is the point of the cold water? This smaller amount of water, along with the pint of strawberries is perfect to fill the store bought pie crusts (which seem to be smaller) without running over the top. It sets perfectly within a couple hours. If I were to ever make it in the standard pie pan, then I might need the additional water. Other than that this is a great recipe and everyone loves it. Very easy and quick to put together too! -
Excellent! I can't believe that I just made this recipe yesterday, and it's gone! The strawberries take on such a nice flavor. The only bad part was waiting for it to set!! I would highly recommend this one!! Marianna U. Kretschmer
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Very easy, and a good way to celebrate the first berries of the season!
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Such a simple dessert and really good too, this was a Christmas dessert for us, I had planned on making this a few weeks ago, sure glad I did.
see 112 more reviews
Tweaks
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I have made this recipe several times and instead of the regular boring pie crust, I use a shortbread pie crust that you can find at the store with the grahm cracker crust pie shells. I use 1 1/4 cup hot water to dissolve the gelatin and corn starch and do not add the cold water. After all, you are going to bring the mixture to a boil, so what is the point of the cold water? This smaller amount of water, along with the pint of strawberries is perfect to fill the store bought pie crusts (which seem to be smaller) without running over the top. It sets perfectly within a couple hours. If I were to ever make it in the standard pie pan, then I might need the additional water. Other than that this is a great recipe and everyone loves it. Very easy and quick to put together too!
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All I can say is YUM-O!!!!! This pie is fantastic and soooo easy to make!!! I really loved it! I am used to making a strawberry pie with a premade shortbread pie crust. (They are right by the graham cracker pie crust in the store.) I think next time I make this pie I will put it in the shortbread crust instead of the baked pie crust. I am sure it will still be delicious!! Thanks so much Sandra for sharing this fantastic pie recipe!!!!!!!!!!!!!!
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My grandmother used to make this pie. Although, she had some slight variations. Instead of water, she'd use a strawberry-flavored drink (Faygo). She also used a graham cracker crust instead of a regular pastry crust. This pie is excellent; an absolute favorite!
RECIPE SUBMITTED BY
Sandra Silver
United States
I've written a Cookbook called
THE REALLY GOOD FOOD COOK BOOK available at Barnes & Noble.com, Amazon.com and on all other Internet book sites for $14.59.
I love cookbooks, like mine, which have lots of information about food and life. Thus M.F.K. Fisher is one of my favorite cook book authors.
But my abiding passion is GOOD FOOD, REALLY GOOD FOOD.
