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| Bill & Becky clean strawberries, 2006 |
3/4 cup sugar
2 Tbsp cornstarch
1 Tbsp Karo Syrup
1-1/4 cup water
3 oz pkg strawberry jello
1 ½ - 2 quarts fresh strawberries
1 – 9 inch baked pie crust
Wash and slice strawberries. Place on paper towel to absorb water. Don’t put into pie crust until sauce is cooled.
Bake 1 pie crust and cool completely. Note: I tried the refrigerated Pillsbury brand this time and liked it much better than a frozen pie shell. I used my own 9 inch glass pie pan, fluted the edge, pierced the dough with a fork and baked according to directions until golden brown. It was very flaky and had great flavor. Out of curiosity we measured a 9 inch frozen pie shell and the very outer edges were barely 9 inches! No wonder I always had left over filling when using the frozen shell. But the best, of course, is to make my Never Fail Pie Crust from scratch.
Bake 1 pie crust and cool completely. Note: I tried the refrigerated Pillsbury brand this time and liked it much better than a frozen pie shell. I used my own 9 inch glass pie pan, fluted the edge, pierced the dough with a fork and baked according to directions until golden brown. It was very flaky and had great flavor. Out of curiosity we measured a 9 inch frozen pie shell and the very outer edges were barely 9 inches! No wonder I always had left over filling when using the frozen shell. But the best, of course, is to make my Never Fail Pie Crust from scratch.
In a saucepan bring water and cornstarch to a boil, stirring until clear. Remove from heat, add sugar, Karo syrup and Jello, stir until dissolved. Cool until warm, stirring frequently.
Place strawberries in the baked, cooled pie shell, pour sauce over strawberries. Keep refrigerated. Serve with whipped cream.
Place strawberries in the baked, cooled pie shell, pour sauce over strawberries. Keep refrigerated. Serve with whipped cream.
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| Roger & Becky making strawberry jam, 2006 |
