Happy Fourth of July! This pie is sure to please.
If you’ve got pick-your-own strawberries (or if you picked some up from the store!), below a great pie recipe that our friend Kathleen Villar shared after she and her two kids visited McGarrah’s a few weeks ago. (Kathleen gives full credit to her friend Pam Lewis for the recipe.)
We couldn’t resist using a few of the pics from the Villars’ day at the farm, too! Those kids are so cute.
3 Tablespoons cornstarch
1 1/2 cups sugar (It is a SWEET dessert, you might want to reduce the sugar. I used just 1 cup.)
1 1/2 cups water
3 oz box strawberry Jell-O
2 cups sliced strawberries (If the berries are small, it may take a little more. I just filled the pie crust.)
- Pre-bake a 10″ pie shell. (I used a pre-made graham cracker crust. They have pre-made shortbread too!)
- Line bottom with the sliced strawberries
- Combine cornstarch, sugar and water in small saucepan. Bring to a boil and simmer, stirring constantly, until thickened. Add the Jell-O and stir until dissolved. Pour over the strawberries (I didn’t use it all) and refrigerate until set.
- Serve with whipped cream.