Strawberries are back!

I can’t even tell you how much I love strawberries! May is my favorite time of year around these parts, not only because it’s Spring and everything is coming to life, or because I finally get the garden started, or because the weather is warmer, but mostly because strawberries are in season. I posted a blog about making Strawberry Jam that you can see HERE. This post is about what you do with the leftover strawberries after making all that jam. Nothing says Spring like fresh Strawberry Pie!!

Here’s what you need…

If you don’t want to make pie crust, buy one and stick it in the oven at 450 degrees until it browns (about 10 minutes). While you’re baking your crust, mix in a saucepan:

1 cup water

2 tablespoons cornstarch

3/4 cups sugar

1 box of strawberry jello mix (sugar/sugar free/ it doesn’t matter)

You don’t need to cook it forever, just until it’s dissolved. After it’s done, put it in a bowl in the fridge to cool for a half hour or so.

Your pie crust also needs to cool. Let it sit on the counter while you cut up the strawberries.

Slice up strawberries, up to 4 cups, but even 2 cups will be fine.

Now put it all together.

Place your strawberries in the pie crust and pour the jello mixture on top. You can make it look fancy by adding a couple berries on top and maybe a mint leaf. Place it in the fridge until it sets, about 2-3 hours.

Serve with whipped cream, a drizzle of chocolate sauce, or some vanilla ice cream.

Bon appetit!

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