My late Mother-in-law's recipe for Fresh Strawberry Pie has been a favorite in our house forever. It's so simple to make. It's light and luscious...a perfect spring or summer dessert with (or without) a dollop of whipped cream.
You'll need pastry for one crust pie. You might have a favorite recipe or you could try one of my favorites. I use one of two recipes, usually...both flaky and easy to make. You'll find the recipes in this article I wrote for Squidoo. One is Julee Rosso's (Great Good Food) recipe for Flaky Pie Crust and the other is from my trusty old Betty Crocker Cookbook. You can't go wrong with either recipe.
OR... if I am in a time crunch (or I'm feeling lazy) I have absolutely no qualms about buying Pillsbury's unroll-and-fill refrigerated pie crusts. They're a fine alternative.
Fresh Strawberry Pie
Bake the pie crust according to directions and allow to cool.
Wash 1-1/2 pounds fresh strawberries, slice them and fill the cooled pie crust. You could get fancy and layer the sliced strawberries in a decorative manner but I generally just pile them in.
3/4 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons strawberry gelatin (such as Jello brand)
Pinch of salt
Few drops of red food coloring
Combine all ingredients in a small saucepan and, stirring frequently, cook until the glaze becomes clear and starts to thicken. Cool.
Pour the glaze over the strawberries in the pie crust and refrigerate until set. Slice and serve. This pie is best served the day it's made but if there are any leftovers, do keep it refrigerated.
There you have it.