Love is cutting the last of the Strawberry Pie in half and then eating it directly from the pie pan with two forks. There is something special about Strawberry Pie. First of all, it is a gorgeous shade of RED. Secondly it is sweet, sweet, sweet and oh so delicious. When I was growin' up, each summer, our neighbor would give us one strawberry pie for my family of five to enjoy. One. After I was out of college, and on my own, I wrote to her and asked for the recipe. Her Strawberry Pie was one of those Memories from Childhood that stayed with me – like homemade ice cream on a summer day made in the backyard, chopping ice with a hammer and pouring salt around the whirring motor along with the ice. The best part was eating it at the picnic table under the shade trees before it melted in your bowl. But that's a memory for another day. Today Is All About The Pie.

Strawberry Pie Recipe

crust:
1 cup flour
2 Tablespoons sugar
1 stick margarine
mix together well and press into pie pan
bake 12 minutes at 375-degrees

filling:
1 cup sugar
2 Tablespoons corn starch
1 small box (3 oz. package) strawberry jello
1 cup water
mix together in saucepan, cook for 5 minutes (small boil)
stir while cooking
Remove from burner and let cool

Take 1 pint of strawberries, wash, core and slice
When filling is cool add berries and pour into cool pie shell.
Chill in refrigerator until firm
Can top with cool whip (but it doesn't need it)

NOTE: You can combine berries, filling and crust while still warm and pie turns out just fine
I usually get the filling started on the stove and then make the crust and cook it while the filling cools. While the crust is in the oven I prepare the berries so it is all ready to combine at the same time. It's just as easy to double it and make two or three at a time. I can fill three crusts with a double recipe of filling. I probably use more berries than the recipe calls for. If I have any extra filling I put it in custard cups to set up in the fridge without a crust.

© 2011, Janean Baird, Turquoise Tangles