FRESH STRAWBERRY PIE
{makes one 9” pie}
1 blind-baked crust or crumb crust - homemade or storebought
2 cups of water
2 cups of sugar
6 Tbsp cornstarch
1 6oz package strawberry jello (not sugar-free)
zest of 1 lemon
3 quarts strawberries, some quartered and a few halved to decorate the top
A handful of blueberries
In a heavy-bottomed pot, bring the water, sugar and cornstarch to a boil, stirring until thick and clear. Stir in the package of strawberry jello (almost every bit of it, but not quite all of it) and mix well. Remove from heat and pour into a large glass or ceramic bowl to cool. Stir in lemon zest. Meanwhile, position cut berries into baked and cooled pie crust, filling in all of the holes and positioning beautifully on top with halved berries. Add 3/4 cup fresh blueberries if you'd like! Carefully and slowly pour the gelatin mixture all around the berries making sure to fill all of the holes and covering the top entirely. Store in the refrigerator until completely cooled and set - usually several hours. It’s best after chilling overnight! Carefully slice and serve with sweetened whipped cream. Mmm. Mmm. Mmm.