Strawberry Pie

Fresh Strawberry Pie...summer on a dessert plate! Now is the time for fresh local strawberries, so get them before they're gone!

Fresh Strawberry Pie

2 quarts of fresh strawberries, washed, hulled and halved

Crust:

1 stick butter

1 c. + 3 T. flour

3 T. powdered sugar

Glaze:

1 c. water

1 c. sugar

2 T. light corn syrup

3 T. corn starch

3 T. strawberry jello

To make the crust: melt butter in a medium saucepan. Add flour and powdered sugar and stir until it is all incorporated and remove from heat. Spray pie plate lightly with non-stick spray, and press crust in pie plate and up sides. Bake at 350 for about 25 minutes, until golden brown. Let cool.

To make the glaze: put water, sugar, corn syrup and corn starch in a medium saucepan over medium-high heat. Stir until everything is incorporated and begins to melt together. Bring to a boil - sauce will go from cloudy white to more of a clear gel once it starts boiling. Remove from heat and stir in strawberry jello. Set aside to cool, about 1 hour.
To assemble: fill pie crust with fresh strawberries. Pour glaze over strawberries. Refrigerate until set, at least 2 hours. Top with fresh whipped cream or cool whip when serving.