FRESH STRAWBERRY PIE

By Nancy Lee Comer

• 1 pint of strawberries

• 1 (9-inch) baked pie crust

• 1 cup of water

• 1 cup of sugar

• 2 tablespoons of cornstarch

• 1 small box of strawberry Jello

Combine water, sugar, and cornstarch in a saucepan; bring to boil, remove from heat. Add 1 small package of strawberry Jello. Pour over strawberries; cool. Pour into a 9-inch pie crust. Serve with whipped cream.

Editor’s Note: For the strawberries, I halved or quartered them depending on their size and used 32 ounces of them.

The Middleburg United Methodist Church “Favorite Recipes” cookbook is available for purchase. For more information, visit mburgumc.org/cookbook or contact Sarah Brissing at 703-727-2183 or sarahbrissing@gmail.com. ML