Strawberry Pie

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Crust:

½ cup margarine (1 stick) softened

2 tbs. sugar

1 cup all purpose flour

 Mix together until large crumbs (dough will be sticky). Press into an ungreased glass pie pan and poke a few holes with a fork.  Bake at 350 until golden brown about 20-25 minutes (watch it while it is baking in case times vary).  Cool completely.

 Filling:

3 tbs. strawberry flavored Jello

3 tbs. corn starch

1 cup sugar

1 cup water

 1 pint fresh strawberries (cut in half or thirds depending on size)

 

Mix first four ingredients together in a saucepan and boil until thick – stirring constantly.  Remove from heat and cool.

 Fold in the strawberries. Pour mixture in crust and refrigerate for about 4 hours.  Top with whipped cream

 **this recipe can be altered for a raspberry pie or a mixed berry pie.  Use raspberry Jello for raspberry pie and 2 pints of berries

 (recipe forwarded by Debi Martone)