FRESH STRAWBERRY PIE

HELEN MYHRE

Strawberry Juice (see below)
2 cups sugar
1/3 cup strawberry gelatin
3 heaping tablespoons cornstarch
Cold Water
1 baked Pie Crust
1 1/2 quarts strawberries, stemmed, washed and drained.  Large berries cut in half
2 cups whipped cream

Combine Strawberry Juice and sugar.  Boil about 2 minutes, until sugar is completely dissolved.  Add gelatin and stir until boiling.

Dissolve cornstarch in little cold water, adding quickly to gelatin mixture and cook, stirring slowly until clear bubbles forms, about 5 minutes.  Cool until mixture is thick as molasses.

Pour some mixture into baked Pie Crust to cover bottom.  Arrange berries over crust.  Pour on remaining mixture, making sure to cover berries completely.  Refrigerate.  When ready to serve, top with shipped cream.




STRAWBERRY JUICE
 
1 pint strawberries
2 cups water

Place strawberries and water in stainless-steel saucepan and cook over medium heat until berries are pale, about 5 minutes.  Strain and reserve juice.  Discard berries.  Makes about 2 cups.