|Number of Servings:||8 slices|
2 tablespoons cornstarch
1 cup sugar
1 cup water
½ package strawberry gelatin
1 quart fresh strawberries
1 baked 9-inch piecrust
Blend cornstarch, and sugar, add water, and cook until thickened.
Remove from heat, and add gelatin, stirring until dissolved.
Allow mixture to cool (but not set).
Meanwhile, clean and hull berries, and place evenly in the pie shell.
Pour cooled glaze over berries, and chill for 2-3 hours.
Serve topped with fresh whipped cream.
Note: To avoid too much juice in this pie, it is best to keep the strawberries whole.