Sweet Summer Strawberries in jello on Crisp Crunchy Crust!
About this Pie:
- Fresh strawberries are best
- strawberry jello as filling
- all butter crust recipe
- no baking for the filling! only the crust
- freezer or fridge required for a few hours before slicing
- whip cream or meringue topped
first the crust is made simply by combining flour, fine-sugar , salt. The unsalted-butter then gets cut in until small pea sized chunks appear and lastly cold water is added until a ball of dough forms. the crust is done, nice and quick! rolled out, placed in the dish, baked, and the crust (hardest part) is complete.
The crust if fully cooled before the strawberries are prepared.
Hulled and halved then placed inside the pie till full and that all the strawberries require. Next on the stovetop a water, sugar, and cornstarch thick-end syrup is made. Once cool the jello gets added making a nice bright red syrup. This gets poured over the strawberries inside the pie and the entire dish is chilled until firm. In the fridge for 3 hours or freezer for 1 1/2 hours approximately.
Topped with whip cream and ready to enjoy this summer treat!
2 Tips for Success
- Do not roll the pie crust too thick; it will not cook well!
- Strawberries should be halved or quartered, but no smaller. Otherwise you will not fill up the pie depth
|Prep time||Bake time||Freezer/fridge time|
|10 mins||15 mins||1.5-3 hrs|
Fresh Strawberry Jello Pie
- 3 cups flour
- 1 teaspoon salt
- 2 teaspoons granulated sugar
- 1 cup unsalted butter *softened
- 1/2 cup cold water
- ~4-5 cups fresh strawberries
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 cup water
- 1 packet (3 0z) strawberry Jello
- whipping cream
Make the pie crust: firstly, whisk together the flour, salt, and granulated sugar in a medium bowl. Add the cubed unsalted butter and “cut in the butter” until pea sized chunks remain. Pour the cold water in, until a ball of dough appears to be sticking together. * to cut in the butter use a pastry blender, two knives, food processor, or a couple forks*
Roll out the dough: on a floured work surface roll out the dough to be about 1/4 inch thick and an inch wider than your pie dish. Once evenly rolled out, transfer into pie dish and pinch your crust to your desired look.
Baked with pie weights for best outcome ; but, this step is not mandatory.
Bake at 400 Degrees F for ~15 mins until golden.
cut the strawberries either is halves or quarter s and place in completely cooled pie crust.
The jello syrup:
in a medium saucepan simmer together the water, sugar, and cornstarch. once boiling and thickened take off the heat. Pour in jello powder and stir in completely. Let cool before pouring into pie dish. Once cooled, pour on-top of the strawberries and place the whole dish in the freezer for 1 1/2 hours or fridge for 3 hours.
top with whipping cream and Enjoy!
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