The strawberry invasion is about to begin. Plump red berries from southern California, Mexico and Florida will soon hit the grocery shelves en masse, and one thing is certain. They will put all the beautiful red, ripe berries on top, and the rotten and unripe fruits on the bottom so you can’t see them.
Still, what will we do with this huge influx of strawberries? We can’t let them go to waste, can we?
So let’s make a pie, a strawberry pie. Everybody loves a strawberry pie.
When I’m scrolling through recipes, unless I see the word EASY in big, bold print, I pass it by. Life’s too short for difficult, time consuming recipes when a simple one does the trick.
Below is my version of an EASY strawberry pie.
For starters, use a frozen pie crust, but not the store brand. Those things fall apart. Spend another dollar or two and get a Marie Callender’s Crust. They always turn out well. Pre-bake the crust according to directions and allow to cool on a wire rack.
In a small pan, mix 2/3 C sugar, 2 T cornstarch and 1 C of hot water. Stir until well-mixed, then add 1 pkg of strawberry gelatin. Put the pan in the fridge to cool slightly, about 15 minutes. In the meantime, slice up about 4 C of fresh strawberries (not the rotten ones with white mold on the outside) and spread evenly in the pie crust. Pour the gelatin mix over the berries, put in the fridge to set, load the pie with tons of whipped cream at dessert time and dig in!
EASY Strawberry Pie
1 refrigerated pie crust (Marie Callender’s)
2/3 cup sugar
2 tablespoons cornstarch
1 cup hot water
1 package (3 ounces) strawberry gelatin
4 cups sliced fresh strawberries
Whipped cream, absolutely