Strawberry Pie

Name: Strawberry Pie
Yield: makes two 9-inch pies
Ingredients: 1 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked; 1 1/2 cups water; 1 1/2 cups sugar; 1 (3-ounce) package strawberry gelatin; 3 tablespoons cornstarch; 2 pounds fresh strawberries, washed and hulled; Whipped topping or Sweetened Whipped Cream (page 26), for topping

January 24, 2012

On Mother’s Day, 2008, Mrs. Rowe’s Country Buffet sold out of its fifty-six strawberry pies—it’s become such an integral part of the local tradition. You must use fresh berries for this pie. Frozen ones would make the pie too runny. For variety, you can use any kind of fresh berry; just make sure the berry and the flavor of gelatin complement one another.

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