Fresh Strawberry Pie

This recipe comes from my dear friend Jill {who is an amazing cook and baker}. 
She taught me to make this pie when I was first married and it has always been a favorite of ours. 
The second strawberries are tasty and on sale, we make a pie.


Start by washing your strawberries and letting them dry thoroughly.

Bake up your favorite pie crust 
{homemade is always fabulous, I love Martha Stewart's recipe}.

In a hurry? Buy Marie Callender's frozen pie crust, it's tasty.

Whichever pie crust you use, make sure you poke holes in it with a fork before baking 
to avoid bubbles in your crust. 

Let your pie crust cool.

Cut the tops of your strawberries and place them in your cooled pie crust. {Make it look pretty}.


Now it's time for the glaze

Strawberry Pie Glaze:
1 cup sugar
1 cup water
3 tablespoons cornstarch
3 tablespoons strawberry jello mix

Begin by dissolving the sugar into the water. 

Add to saucepan.

Over medium heat, whisk in cornstarch.

Bring this mixture to a boil and continue to stir until the white, 
opaque mixture becomes translucent and thick.

Once your mixture has reached this point, remove it from the heat and stir in the strawberry jello. 

Mix well, and then pour over your pie crust with strawberries. 

Make sure to cover each berry without letting the mixture spill over the sides.


Refrigerate your pie for AT LEAST 4 hours. 

Patience is key: it is worth it though.

After your wait is over, slice it up and top it with whipped cream 
{and go ahead and serve yourself a slice for breakfast the next day- you won't regret it}

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