Fresh Strawberry Pie
1 baked 9-inch pie shell
1 - 3 oz package of strawberry gelatin
1 1/4 cups of sugar
1 quart of fresh strawberries
1 tablespoon of cornstarch
1 1/2 cups of water
3 tablespoons of lemon juice
Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil.
Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature.
Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set.
Serve with whipped cream if desired.
Refrigerate leftovers.
1 baked 9-inch pie shell
1 - 3 oz package of strawberry gelatin
1 1/4 cups of sugar
1 quart of fresh strawberries
1 tablespoon of cornstarch
1 1/2 cups of water
3 tablespoons of lemon juice
Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil.
Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature.
Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set.
Serve with whipped cream if desired.
Refrigerate leftovers.
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