Fresh Strawberry Pie 2

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  • 1 baked 9-inch deep-dish or regular 10-inch pie shell*
  • 1 1/4 cups granulated sugar
  • 1 tablespoon cornstarch
  • 3 tablespoons lemon juice
  • 3 ounces strawberry Jell-O
  • 1 quart fresh strawberries, cleaned, hulled and sliced
  • 1 1/2 cups water

* A 9-inch deep dish crust is recommended as a 9-inch regular crust will allow the filling to overflow.


  1. In a medium saucepan, combine sugar and cornstarch. Add water and lemon juice. Over high heat, bring to a boil. Reduce heat and cook stirring until slightly thickened and clear, 4 to 5 minutes.
  2. Add gelatin, stirring until dissolved. Allow to cool to room temperature.
  3. Stir strawberries into gelatin mixture. Turn into a baked and cooled 9-inch deep-dish or regular 10-inch pie shell.
  4. Chill for 4 to 6 hours or until set.
  5. Serve topped with whipped cream, if desired.

Posted by bettyboop50 at Recipe Goldmine May 8, 2001.