Recipe: Aunt Gladys' Strawberry Pie

Happy Mothers Day friends! 

Strawberry season is finally upon us, oh my! It is not summertime without experiencing a beautiful strawberry pie. These are especially sweet when you take the time to actually go out and pick your own fresh, just ripened strawberries. This is a really fun excursion with small children and there are many fun stories from my childhood that revolve around berry picking. If you're in the Nashville area, be sure to sign up for strawberry picking at Green Door Gourmet Farm (Ms. Sylvia has the best produce around). The only problem with this plan is that you may not make it home with enough strawberries for your pie!

Ingredients:

1 Deep Dish Pie Crust (see page 96 of Boobs and Biscuits)
4 Cups Fresh Strawberries
1 Cup Sugar – 1 c
3 Tbl Cornstarch – 3 tbl
3 Tbl Strawberry Jell-O Mix
1 Cup Boiling Water
2 Drops Red Food Coloring

Tools:

Deep Pie Plate
Sharp Knife
Colander
Whisk
Small Saucepan
Measuring Cups and Spoons

Instructions: 

1. Preheat oven to 350 degrees.
2. Prebake and cool your pie crust. You should bake it until it is just turning brown (make sure the center is cooked through).
3. Wash and trim your whole berries and leave in a colander to drain.
4. In your saucepan, mix together the sugar, cornstarch, and strawberry Jell-O mix.
5. Add the hot water and food coloring and bring to a boil stirring constantly for 1 minute.
6. Add your berries to the pre-cooked pie crust and pour the filling mixture over the berries.
7. Cover and refrigerate until cold.

Serve it up Aunt Gladys' way, with fresh whipped cream and tall glass of sweet tea. 

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Image Credit: asife/Adobe Stock