Strawberry Pie

BY JO MCCLURE

1 unbaked pie crust

3/4 cup sugar

2 tablespoons cornstarch

1 cup water

1 3 ounce box strawberry gelatin

4 cups sliced fresh strawberries

Line the pie crust with a double thickness of foil and bake at 450˚ for 6-8 minutes. Remove the foil and bake for 5 minutes longer. Cool for 20 minutes.

Combine the sugar, cornstarch and water in a saucepan and stir until it boils and then continue to boil for 2 minutes longer or until thickened. Remove from heat and stir in the gelatin until dissolved. Refrigerate for 20 minutes.

Arrange the sliced strawberries in the crust and pour the cooled gelatin over them. Refrigerate for 2-3 hours before serving.

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