2 pints of Strawberries
9 inch pie shell , cooked
1 cup sugar
2 Tablespoons Cornstarch
1 cup water
2 Tablespoons Strawberry Jello powder (regular jello, not nutrasweet)
1 pt whipping cream
Wash and stem enough berries to make 1/3 cup of blendend berries.
Place berries in blender and blend
combine sugar and cornstarch in a sauce pan, add water and cook until clear and thick.
Remove from heat and add jello, cool but not cold, you want to add to berries without the sauce so warm that it cooks the berries.
Wash and stem the remaining berries, dry and blot on paper towels. Place berries (whole) into the cooked pie shell.
Mix the blended berries with the sugar and cornstarch mixture and pour over the berries in the pie shell.
Chill in the refrigerator for 3 hours before serving.
Tip: To bake crust place in a 425 degree oven for 10minutes. Poke holes in the bottom of the crust and. Check crust after 7 minutes to insure that crust does not over cook.