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Sweetheart Strawberry Pie

Sweetheart Strawberry Pie



  1. Heat oven to 450 degrees F.
  2. Place half of the pastry on lightly floured surface; roll out to 11-inch circle. Place in 9-inch pie plate, allowing a 1-inch overhang. Turn under edge; flute. Pierce pastry shell with fork.
  3. Bake for 12 to 15 minutes or until lightly browned.
  4. Cool on wire rack.
  5. Meanwhile, reduce oven temperature to 425 degrees F.
  6. Roll out remaining pastry to 1/8-inch thickness. Cut into heart shapes with cookie cutter. Place on ungreased baking sheet.
  7. Beat egg with 1 tablespoon water. Brush over pastry hearts; sprinkle with sugar.
  8. Bake for 8 minutes or until lightly browned. Cool.
  9. Mix dry gelatin, dry pudding mix and 1 1/4 cups water in medium saucepan until well blended. Bring just to boil on high heat, stirring constantly. Remove from heat. Let stand 5 minutes. Arrange strawberries, cut sides down, in pastry shell. Cover with gelatin mixture.
  10. Refrigerate 4 hours or until set.
  11. Top with pastry hearts just before serving.
  12. Store leftover pie in refrigerator.

Makes: 8 servings

Food Facts: Wash strawberries just before using. Gently pat with paper towels to remove excess moisture.

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