Fresh Uncooked Strawberry Pie

Makes 2 pies

I love strawberry pie, strawberry rhubarb pie, summer berry pie, oh any pie with berries! And so once upon a time, I bit into this pie in which the berries were uncooked, fresh, in full glory, just placed in a baked pie crust and covered in this yummy glaze that added to the flavor of the berries. I was in strawberry heaven. And so.

Here is my version, made over many times and finally perfected to how I like making it, and serving it. I used pate brisé at times because it is such a wonderful crust to use, buttery and perfect, but any dough is great, even a graham cracker one.

2 single pie shells, baked

INGREDIENTS:

8 c. sliced fresh strawberries

2 c. pureed strawberries (I used a blender, any tool will work!)

1 package gelatin (I used Knorr)

2 tbsp. cornstarch

1 ½  c sugar

1 tsp. salt

INSTRUCTIONS:

1.     Whisk sugar, gelatin, cornstarch and salt in saucepan, add strawberry puree and cook over medium heat till bubbly, cook 2 minutes more, stirring and scraping bottom to insure the mixture will not stick. Let it cool till room temperature.

2.     Meanwhile, hull and clean the strawberries, then cut or slice depending on preference to have approximately same size in bowl.

3.     Pour the strawberry gelatin mixture over the berries and toss well, pour and place into baked pie shells.

Serve with ice cream or whipped cream.