Fresh Strawberry Pie {recipe}

In my previous post, I shared how I went and bought a boat load of fresh strawberries from a local farm stand.  My husbands request was strawberry pie.  I've made this once before, when we lived in Korea.. and it was a hit (and I honestly can't remember where the recipe came from).  Using fresh, ripe strawberries really enhances the flavor in this pie.  It's a prefect and refreshing way to end a summer night (a great dessert to have after grilling!). 

It's pretty easy to whip up, and the only thing you need to bake is your crust beforehand.  There are many different ways to make strawberry pie.  The filling in this particular one contains gelatin, so it firms up, like jello.  I don't even like jello, but there are so many strawberries in this.. there's not 'too much' jello.  So stock up on fresh strawberries the next time you head to your farmer's market, and make this for a good way to end a family cook out!

Oh, did I mention, it's even better with a dollop of whipped cream on top?  Because it is.

Fresh Strawberry Pie

• 1 9-inch pie crust, baked
• 2 pounds fresh strawberries, rinsed and hulled 
• 1/2 cup granulated sugar
• 2 1/2 teaspoons cornstarch
• 1 1/2 teaspoons lemon juice, freshly squeezed
• 1/8 teaspoon salt
• 1 envelope unflavored powdered gelatin
• 2 tablespoons cold water

Slice approx. 3 cups of the strawberries into quarters and place them in a medium bowl.  Crush the berries so you have about 1 1/2 cups crushed berries.  Place them in a saucepan over medium heat with the sugar, cornstarch, lemon juice and salt and stir to combine. Bring to a simmer, stirring occasionally for about 5-7 minutes, until the mixture begins to thicken slightly.

Soften the gelatin in the cold water and set it aside.  Remove berry mixture from the heat and add the softened gelatin and stir until the gelatin has dissolved. Set aside to cool.

Cut the remaining berries into quarters, and gently fold them into the cooled cooked mixture -- you can reserve some if you want to 'decorate' the top of the pie. Pour the filling into the baked pie shell, and chill in the refrigerator until set, at least 2 hours or overnight before serving. Makes 1 pie.  Serve with whipped cream if desired.