Grandma’s Strawberry Pie

I have so many family recipes that are near and dear to my heart, including this pie. Every summer we would go visit my grandparents in Michigan for 2 weeks and I remember this strawberry pie being a staple dessert in my Grandma’s fridge. This time of year I look forward to the Florida strawberries that arrive to our stores here in the north. They come from Plant City, which was a frequent stop whenever we were visiting my other grandparents condo in Lakeland, Florida. We would go to their roadside stand and each enjoy a huge strawberry shortcake with just-picked berries. I will definitely be going back to the store this week to grab more of this perfectly juicy fruit!

1. Preheat oven to 375. Combine crust ingredients and press evenly into a pie dish. Poke the bottom of the crust with a fork. Bake for 15 minutes, then allow to cool.

2. Combine water and cornstarch in a medium saucepan and bring to a boil. Remove the pan from heat and stir in strawberry gelatin. Allow mixture to cool slightly.

3. Place strawberries on the cooled crust and pour gelatin mixture over. Place pie in the fridge and refrigerate for at least 4 hours, or until set. Serve topped with whipped cream.

Grandma’s Strawberry Pie

Serves 8

All you need:

Crust –

1/2 cup (1 stick) unsalted butter, melted

2 tablespoons milk

2 tablespoons sugar

1 1/2 cups all-purpose flour

1 teaspoon salt

2 1/2 cups water

3 1/2 tablespoons cornstarch

1 large (0.6 oz) package or 2 small (0.3 oz) packages strawberry gelatin (sugar-free or regular)

1 pound fresh strawberries, hulled and sliced

Whipped cream, for serving

All you do:

1. Preheat oven to 375. Combine crust ingredients and press evenly into a pie dish. Poke the bottom of the crust with a fork. Bake for 15 minutes, then allow to cool.
2. Combine water and cornstarch in a medium saucepan and bring to a boil. Remove the pan from heat and stir in strawberry gelatin. Allow mixture to cool slightly.
3. Place strawberries on the cooled crust and pour gelatin mixture over. Place pie in the fridge and refrigerate for at least 4 hours, or until set. Serve topped with whipped cream.