My mother used to make strawberry pie when I was a child and I loved it. The recipe below is similar to my mother’s recipe, except that she topped the pie with whipped cream … I have added that item to the recipe.
Classic Crisco® pie dough for one 9 inch pastry shell (see Food Nirvana recipe)
1/2 cup of sugar
2 tablespoons of cornstarch
1 cup of water
1, 3 ounce package of Jello® strawberry gelatin
4 cups of washed, hulled, sliced fresh strawberries in a 2 quart bowl
1 cup of heavy cream
2 tbsp. of sugar for the whipped cream
1 tsp. of vanilla extract for the whipped cream
Preheat the oven to 450°F.
Prepare the strawberries and refrigerate the bowl of strawberry slices.
Make the dough for the pie shell, roll it out and put it into a 9" diameter pie pan.
Line the pie dough with a double thickness of heavy-duty aluminum foil.
Bake the pie shell at 450°F for 8 minutes. Remove the foil. Bake for 5 minutes longer.
Cool the pie shell in the pie pan on a wire rack.
Combine the sugar, cornstarch and water in a small saucepan to make a sauce and stir until the mixture is smooth. Bring the mixture to a boil on medium heat. Continue cooking while stirring for 2 minutes or until the sauce is somewhat thickened.
Remove the sauce from the heat. Stir in the gelatin until it is dissolved.
Refrigerate the completed sauce for 15 to 20 minutes.
Add the sauce to the strawberry slices and mix gently.
Pour the mixture into the pie shell spreading it evenly.
Refrigerate the strawberry pie until the filling is set.
Prepare the whipped cream using an electric mixer with a chilled beater and chilled bowl. Put the heavy cream into the bowl and operate the mixer at medium-high to high speed. When the cream starts to form soft peaks add the sugar and the vanilla. Continue mixing at high speed until firmer peaks form. Do not overmix or you will turn the cream into butter!
Serve the pie cold, topped with the freshly made whipped cream.