This pie combines a sweet white crust with a mixture of strawberries and gelatin on top. It is served chilled with whipped topping.
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This pie combines a sweet white crust with a mixture of strawberries and gelatin on top. It is served chilled with whipped topping.
whipped topping, optional
1/2 C. corn oil
Filling:
1 qt. fresh strawberries
Crust:
1 C. granulated sugar
1 1/2 C. all-purpose flour
3 Tbsp. Clabber Girl Corn Starch
2 Tbsp. granulated sugar
2 Tbsp. corn syrup
2 Tbsp. milk
3/4 C. water
2 Tbsp. strawberry gelatin
1/2 tsp. salt
Crust:
Preheat oven to 450° F. In a bowl, combine crust ingredients thoroughly. Pat into a 9-inch pie pan. Poke holes into crust using a fork or add pie weights to prevent crust from bubbling during baking. Bake at 450° F. for 10 minutes; set aside.
Filling:
Clean strawberries and cut in half; set aside. In a medium saucepan whisk together the sugar and corn starch. Pour in the water and stir well until no lumps remain. Pour in the corn syrup and half the strawberries. Cook on medium heat until mixture begins to boil. Remove from heat and mix in the gelatin. Whisk for 2 minutes, until gelatin is completely dissolved. Add the rest of the strawberries and pour into baked pie shell. Refrigerate for 4 hours.
Serve with whipped topping, if desired.
whipped topping, optional
1/2 C. corn oil
Filling:
1 qt. fresh strawberries
Crust:
1 C. granulated sugar
1 1/2 C. all-purpose flour
3 Tbsp. Clabber Girl Corn Starch
2 Tbsp. granulated sugar
2 Tbsp. corn syrup
2 Tbsp. milk
3/4 C. water
2 Tbsp. strawberry gelatin
1/2 tsp. salt
Crust:
Preheat oven to 450° F. In a bowl, combine crust ingredients thoroughly. Pat into a 9-inch pie pan. Poke holes into crust using a fork or add pie weights to prevent crust from bubbling during baking. Bake at 450° F. for 10 minutes; set aside.
Filling:
Clean strawberries and cut in half; set aside. In a medium saucepan whisk together the sugar and corn starch. Pour in the water and stir well until no lumps remain. Pour in the corn syrup and half the strawberries. Cook on medium heat until mixture begins to boil. Remove from heat and mix in the gelatin. Whisk for 2 minutes, until gelatin is completely dissolved. Add the rest of the strawberries and pour into baked pie shell. Refrigerate for 4 hours.
Serve with whipped topping, if desired.