Strawberry Pie
With summer coming up, this Strawberry Pie recipe is an easy dessert you’ll want to serve again and again! A family favorite everyone loves!
Servings: 8 servings
Equipment
Ingredients
- 1 sheet refrigerated pie crust
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 box strawberry gelatin 3 oz.
- 4 cups sliced fresh strawberries
- Whipped cream optional
Instructions
- Preheat oven to 450°F. Unroll the crust into a 9-inch pie plate. Trim the edge. Line the unpricked crust with a double-thickness heavy-duty aluminum foil. Bake the crust for 8 minutes. Remove the foil and bake the crust for an additional 5 minutes. Remove the crust from the oven and cool on a wire rack.
- In a small saucepan, combine the sugar, cornstarch, and water until smooth. Bring the mixture to a boil; cook and stir until thickened, about 2 minutes. Remove the pan from the heat and stir in the gelatin until completely dissolved. Refrigerate the gelatin mixture until slightly cooled, about 15-20 minutes.
- Meanwhile, arrange the strawberries in the crust. Pour the gelatin mixture over the strawberries. Refrigerate until set.
- If desired, serve with whipped cream.
Notes
- I one-hundred percent recommend letting your pie set up for 8 hours minimum. Some recipes call for as little as 2, but I don’t think the filling “sets” right unless you leave it in the fridge overnight.
Nutrition
Serving: 1slice | Calories: 144kcal | Carbohydrates: 36g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 53mg | Potassium: 111mg | Fiber: 1g | Sugar: 31g | Vitamin A: 9IU | Vitamin C: 42mg | Calcium: 13mg | Iron: 0.3mg
