Strawberry Pie

A classic fresh strawberry pie filled with whole berries and a glossy strawberry glaze, all nestled in a crisp baked pie shell. After chilling, serve each slice with vanilla-scented whipped cream.

Servings: About 8
Prep Time: About 25 minutes, plus 4 hours chilling
Cook Time: About 10 minutes for the crust, plus glaze cooking time

Ingredients:

• 2 pints fresh strawberries
• 1 (9-inch) pie shell
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup water
• 2 tablespoons strawberry Jell-O powder (regular, not sugar-free)
• 1 pint heavy whipping cream
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 425°F.
2. Prick the bottom of the pie shell with a fork. Bake for approximately 10 minutes, checking after 7 minutes to make sure the crust does not overbrown. Cool completely.
3. Wash, stem and thoroughly dry the strawberries.
4. Select some of the less attractive berries and crush enough to make ⅓ cup crushed strawberries. Set aside.
5. In a saucepan, combine the sugar, cornstarch and water.
6. Cook over medium heat, stirring frequently, until the mixture becomes clear and thickened.
7. Remove from the heat and stir in the strawberry Jell-O powder until completely dissolved.
8. Allow the glaze to cool.
9. Just before assembling the pie, stir the ⅓ cup crushed strawberries into the cooled glaze.
10. Arrange the whole strawberries in the cooled pie shell.
11. Pour the strawberry glaze evenly over the berries, making sure the glaze works its way between them.
12. Refrigerate the pie for at least 4 hours, or until thoroughly chilled and the glaze has set.
13. Shortly before serving, whip the heavy cream with the vanilla until it holds soft-to-medium peaks.
14. Cut the chilled pie into wedges and serve with a generous spoonful of vanilla whipped cream.

Tip: Make sure the baked pie shell is completely cool before adding the strawberries. Also dry the berries well after washing; excess moisture can dilute the glaze.

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