Line unpricked crust with a double thickness of
heavy-duty foil or parchment paper. Bake at 450°
for 8 minutes. Remove foil; bake 5 minutes longer.
Cool on a wire rack.
In a small saucepan, combine the sugar, cornstarch
and water until smooth. Bring to a boil; cook and
stir until thickened, about 2 minutes. Remove from
the heat; stir in gelatin until dissolved.
Refrigerate until slightly cooled, 15-20 minutes.
Meanwhile, arrange strawberries in the crust. Pour
gelatin mixture over berries. Refrigerate until
set. Serve with whipped cream if desired.
Originally Submitted
5/9/2019
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