Bring water, salt and sugar to a boil.
Mix cornstarch with a little of the water.
Add to boiling mixture.
Stir in jello and cook until clear; then cool.
Place fresh washed strawberries in a baked pie shell (be sure you have drained them well and lay on paper towels to pat dry).
Pour thickened filling over berries. Refrigerate pie several hours.
Serve with whipped cream.
Garnish with a whole fresh strawberry with each serving.
Cook in saucepan the strawberry pie filling, chunk pineapple, sugar and cornstarch until it thickens.
Take it off heat.
Add the strawberry Jell-O and red food coloring.
Let cool.
Add the bananas.
Pour into baked pie shell.
Top with Cool Whip and chopped pecans.
In bottom of pie crust, cut 1 banana in each.
Cream together cream cheese and sugar.
Set aside.
Mix Cool Whip according to directions.
Mix Cool Whip and cream cheese-sugar together.
Put over banana in crust.
Top with strawberry pie filling.
Chill for 4 hours.
Use beater to smooth cream cheese, milk and vanilla together. Add lemon juice and stir until completely blended.
Divide equally into 2 crusts.
Top with strawberry pie filling (can also use blueberry or cherry).
Top with Cool Whip.
egrees F.
Unroll one pie crust onto a lightly floured
egrees.
Grease 9 inch pie dish.
Combine the flour
he pre-baked pie shell.
While the strawberry glaze is cooling
Bake pie shells and let cool. Mix sugar, cornstarch and water. Bring to a boil and cook until thickens. Take off heat and add Jell-O; stir well and let cool. After pie shell has cooled, put whole or cut up strawberries in the shell. When the filling is cooled, pour over strawberries in shell. Refrigerate until set. Top with Cool Whip. This recipe makes 2 pies. To make 1, use 1/2 of the ingredients.
rior to adding to the fresh cut strawberries. As pictured, I
Mix corn starch, sugar and salt in saucepan. Mix to a paste with 3 tbsp water. Then boil the cup of water and slowly add to sugar mixture. Boil on low heat til the mixture is thick and clear. Add lemon juice and food coloring.
Cool 15 minutes then add sliced strawberries.
Pour into shell. Chill.
Whip cream and slowly add sugar and spread on pie.
Refrigerate.
ress into a 9 inch pie pan.
Prick well all
(190 degrees C). Press pie crust pastry into a 9
to 2 teaspoons of strawberry pie filling in a line through
Toss whole strawberries in bowl with 1/2 cup strawberry jam. Coat well.\tArrange strawberries in precooked pie shell. Brush with
remaining
1/2
cup
jam.
Serve
with mint sprigs and/or whipped cream, if desired.\tYields 6 servings.
Fill baked pie shell with fresh berries.
Combine cornstarch, sugar and water.
Cook until thick and clear.
Add strawberry jello and cook until dissolved.
Cool a little and then pour over berries.
Attractive and tasty!
Wash and hull berries, leaving berries whole.
If berries are not especially ripe then it may be best to cut them.
Mix sugar, strawberry gelatin, cornstarch and salt in medium saucepan.
Stir in boiling water.
Bring mixture to boil, stirring constantly. Boil 3 minutes.
Cool completely.
Arrange whole strawberries in baked pie shell.
Pour glaze over berries.
Chill several hours. Makes 1 (9-inch) pie.
In a 4-cup glass measure, combine rhubarb, tap water, gelatin and sugar.
Cover with plastic wrap and microwave on High 4 minutes or until mixture boils and rhubarb is almost tender.
Add strawberries, re-cover and microwave on High 1 minute. Add ice water and chill rhubarb mixture until syrupy.
Pour chilled pie filling into cooled pie shell. Refrigerate until
set.
Place washed and cleaned strawberries in pie shell.
Cook Junket according to package directions for pie filling.
Take off heat.
Add strawberry jello; mix well.
Pour over strawberries in pie shell.
Refrigerate until set.
Serve with Cool Whip.
In saucepan, crush 2 cups berries; add cornstarch and sugar. Cook, stirring until mixture boils.
Boil for 2 minutes.
Fold in lemon juice and the 2 cups of halved berries.
Pour into baked crust; chill.
Serve with whipping cream.
Double recipe for large pie pan.
Mix a tablespoon of cornstarch with 1 cup sugar.
Mix with 1/4 cup cold water and stir gradually into 3/4 cup hot water.
Bring to a boil and cook until clear and thick.
Stir 3 tablespoons of strawberry Jell-O into hot filling.
Stir until dissolved.
Let cool.
Gently fold fresh whole strawberries into cooled mixture. Pat into baked pie shell.
Place into refrigerator to set.
Top with Cool Whip.