Strawberries are in-season here in the Midwest, and this morning I finally checked a “to-do” off of the summer bucket list – strawberry picking. It has been years (!) since I have been out in the field picking berries and worried that my kids didn’t even remember the tradition. In fact, my youngest, who will be 5 soon, wasn’t even born the last time we went picking. Yikes! It was time to get back into the field.
It was a hot but breezy day. The rows were LOADED with berries. It did not take our family long to pick enough berries to fill up our tray. Although later this week I am going to try to make jam and will also try freezing some, today the goal was to make strawberry pie.
This recipe is fantastically easy and such a seasonal treat. As a busy Mom, I mostly focus on cooking meals. Desserts are a mostly forgotten second thought. Baking is not my forte either – I often over or under-cook cookies and cakes. Making this pie, however, is a tradition worth keeping when we do get around to picking berries. The only thing you have to bake is the empty pie shell, and only for about 10 minutes. If I can handle it, you surely can too!
Drop me a note if you decide to try this one, and let me know how you and the fam like it.
- 9” pie shell – deep dish preferred
- 1 qt. strawberries – halved
- ¾ cup sugar
- 2T cornstarch
- 1 ½ cups water
- 1 3oz. pkg strawberry Jello
Bake unfilled pie shell per package directions (at around 4000 for 10-13 minutes) until browned. Set aside.
Mix in saucepan sugar, cornstarch, and water. Cook over medium heat, stir constantly until thick and clear, about 5-10 minutes. Remove from heat and add the 3oz pkg. of strawberry Jello. Stir until dissolved. Chill the sugar mixture in the fridge for 10 minutes. It will look something like this before chilling:
While the sugar/Jello mixture is chilling, wash, drain, and halve 1 qt. of strawberries and place them in the baked pie shell.
Pour cooled filling over berries. Chill several hours. Serve with whipped cream.