Fresh Strawberry Pie
  • 3 lbs. fresh strawberries, washed and dried and tops cut off
  • ¾ cup sugar
  • 2 Tb. cornstarch
  • 1 and ½ tsp. Sure Jell for low -sugar recipes
  • pinch of salt
  • 1 Tb. lemon juice
  • 1 pre-baked pie shell or graham cracker crust
  1. Take about 1 and ½ cups of strawberries and puree the strawberries until liquid . This can be done in a blender or food processor.
  2. In a medium pot, mix the sugar, cornstarch, Sure Jell and salt. Add strawberry liquid puree. Turn the burner to medium high and cook until the mixture comes to a hard boil (where when you stir the bubbles do not go away). Stirring constantly, continue to boil for two minutes.
  3. Take the pot off the stove and add the lemon juice. Let it sit out until it cools to room temperature.
  4. Once cool, add the pretty strawberries to the strawberry gelatin in the pot. Stir until coated. Pour it - strawberries and all - into your baked pie crust. Allow to set up in the fridge for at least 2 hours.
  5. Try to consume within 5 hours. Why 5 hours? Well, I found out after 6 hours it becomes more like strawberry soup. But still delicious.
Recipe from America's Test Kitchen
Recipe by Whisk Together at