Homemade Strawberry Pie
This delicious seasonal fresh strawberry pie is packed with fresh fruit and sweet syrup, topped with cream for the perfect dessert!
Servings: 8 slices
Cost: $9
Equipment
Ingredients
- 1 refrigerated 9” Pie Crust
- 2 cup sliced Strawberries
- 2 ½ tbsp Cornstarch
- 1 ½ cup Sugar
- 1 ½ cup Water
- 3 oz box Strawberry Gelatin, jell-o mix
- 8 oz Whipped Cream
Instructions
- Blind bake your pie crust and allow the crust to cool completely.
- Once the pie crust is cool, layer bottom with the sliced strawberries
- Stir together water, sugar, and cornstarch and bring to a boil.
- Simmer, stirring constantly, until thickened.
- Remove from heat, add Jell-O and stir until dissolved.
- Pour mixture over strawberries.
- Refrigerate until set.
- Decorate with whipped cream and serve.
Notes
To blind bake a crust, first line the unbaked pie shell with parchment paper or aluminum foil, and fill it with pie weights, dried beans, or uncooked rice. Bake in a preheated oven at the temperature specified by your recipe, typically around 375°F to 425°F, for about 15-20 minutes to set the edges. Remove the weights and lining, and then bake for an additional 5-10 minutes until the bottom of the crust is golden and fully cooked.
Nutrition
Calories: 227kcal | Carbohydrates: 43g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 5mg | Potassium: 42mg | Fiber: 0.02g | Sugar: 40g | Vitamin A: 194IU | Calcium: 30mg | Iron: 0.04mg
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