Strawberry pie has been around for ages but what keeps it popular is the fresh and natural sweetness of ripened strawberries with a jello glaze that is so delectable. I have always thought it one of the most vibrant pies both in color and in taste and a little dollop of whip cream on top never hurts. This summer’s crop of strawberries have been so perfect and sweet, I just couldn’t pass up making a pie. And it was the opportunity to try out my new camera. When I made wheat rolls last post, I dropped my Nikon camera for the last time which is a story for another day. I now have a Sony A6000 which I am learning to use. I thought the pics made this strawberry pie look quite tempting. What do you think?
Joe and I prefer graham cracker crust over a pre-baked pie shell but that’s just our opinion. You can certainly use any crust you choose. This crust I made from scratch with 1 1/2 cups graham crackers, granulated sugar and melted butter. Normally I would process the graham crackers and sugar together until they are crumbs before adding the melted butter. Today I just threw all the ingredients into the processor and pulsed several times. The graham crackers became softened crumbs in a matter of seconds.
Once you have the crumbs pressed into the pie plate, bake in a preheated 375 degree oven for 7 – 8 minutes. When the crust is lightly golden and set, remove from the oven and let cool completely. While the pie crust is cooling, prep the strawberries. Rinse strawberries under running water, place in a strainer to drain and let dry. Hull the tops of the strawberries and slice in half.
Serve with whipped cream.
5 cups Fresh Strawberries, washed, hulled and sliced in half
1 cup Water
1/2 cup Sugar, add 1/4 cup more if strawberries are tart
2 tablespoons Corn Starch
1 (3 ounce) box Strawberry Jello
Whipped Cream, optional
Graham Cracker Crust for 9 inch Pie
2 cups Graham Crackers
1 1/2 tablespoons Sugar
6 tablespoons Butter, melted
To make Graham Cracker Crust: In a food processor, combine graham crackers, sugar and melted butter. Pulse until crackers are crushed and well combined with the sugar and butter. Stir the bottom and scrape down the sides. Pulse a couple more times.
Pour the crumbs into a 9 inch pie plate and press down into the bottom and up the sides of the pie plate. Bake in a preheated 375 degree oven for 7 – 8 minutes. Allow pie crust to cool completely.
When pie crust is cooled, arrange sliced strawberries so that they are evenly distributed within the pie crust.
Combine water, sugar and cornstarch in a medium saucepan and heat over medium high heat. Whisk as the mixture begins to boil. Turn the heat down to a low boil and allow to boil for another minute. Pour in the package of strawberry jello and whisk for a minute more.
Pour the glaze evenly over the strawberries. Cover and refrigerate for 4 hours or overnight. Slice and serve with whipped cream.
Makes 8 servings.