Ingredients
-
1
-
1
-
1
-
2
-
1
-
1
-
1/2
-
-
-
-
-
-
-
-
Directions
Strawberry Strawberry Pie from THE REALLY GOOD FOOD COOK BOOK,One of the easiest and BEST desserts! Twice the STRAWBERRY. Twice the TASTE. Untold numbers of raves!,Where or when does the cold water come into p!ay? TX!,Perfect dessert for Easter dinner. I followed another reviewer suggestion and used 1 1/4 cups water and a little squeeze of lemon. I wish my strawberries had been more ripe, a little less firm and more flavorful, but they were just about there. I’m looking forward to making this again in the summer and making 1 1/2 or maybe even double the filling so it makes an enormous mound of filling. Thanks for sharing the recipe.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Pre-Bake Pie Crust. |
|
2
Done
|
Cool. |
|
3
Done
|
Slice the Strawberries Into the Pie Crust. |
|
4
Done
|
in a Medium Saucepan Mix the Package of Jello With the Cornstarch. |
|
5
Done
|
Add the Water and the Sugar. |
|
6
Done
|
Cook Over Medium Heat Until Boiling. |
|
7
Done
|
Stir Occasionally. |
|
8
Done
|
Pour the Boiling Mixture Over the Strawberries. |
|
9
Done
|
Place the Pie in the Refrigerator. |
|
10
Done
|
Chill For 3-4 Hours Until the Jello Glaze Sets. |
