Fresh Strawberry Pie

Have you tried those jars or tubs of what they call "strawberry glaze" in the grocery store? The stuff kind of creates somewhere for the strawberries to reside for short cake or pie but it has no real taste beyond "sweet" and it is too loose for a pie. I call the stuff "strawberry slime" This pie is made with something that is "semi homemade" in that it uses strawberry Jello as it's binder and it actually has a taste. For me gone are the days of "strawberry slime". If you want to use this for short-cake, I would cut the cornstarch to 1 tablespoon. You are only cooking this long enough to go clear for you (the cornstarch is dissolved at that point, the longer you cook it, the more it sets up. Kind of like making gravy.). So here we go.

1 single crust pie shell, baked (you can use the graham cracker ones if you like, they are tasty as well)

In a sauce pan over medium heat combine:
1 C. sugar (Cindy would use 1/2 Splenda)
2 Tbsp. corn starch
1 1/4 C. cold water (Cindy would use 3/4 C. water and 1 C. crushed strawberries)
1 Tbsp. white corn syrup
1 reg. package of Strawberry flavored Jello

Bring this to a boil, stirring continually to dissolve the sugar and Jello. Allow it to boil for about 1 minute and remove from the heat. (You are replacing that red slime in the jar with this.)

Wash and hull 1 quart of lovely strawberries (Cindy uses 6 Cups total with one of these being crushed for the Jell-O mixture). Saving one really pretty one off to the side, don't hull this special one.

When the glaze has cooled enough that you aren't likely to cook the berries, slice the berries in to the glaze and stir gently to incorporate the berries. Turn the mixture in to your prepared pie shell. Refrigerate for at least 2 hours before serving.

When you get ready to serve it you will need either Cool Whip or some Reddy Whip. In the very center of the top of the pie make a pool of fluffy whipped cream or Cool Whip. Now remember that berry that you were saving back. I want to you take a very sharp paring knife and holding it firmly but gently in one hand cut from the bottom toward the top but not through it about 5-6 times, making the cuts as evenly spaces as you can. Now using the hand that you cut the berry with, very gently force the berry into a fan. The top will be the bottom of the fan and the slices will fan out like a hand of cards. This strawberry fan is then gently laid in the center of whipped cream pool. Pretty as a picture and it tastes cool and yummy. Enjoy.

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I have added in the changes that my friend Cindy would make as her husband is diabetic. It would reduce the calories as well for those of you watching you waist line.

Happy spring/summer/fall fresh fruits and veggie season.

God Bless and Hugs To All,
Linda