Beautiful strawberries are starting to hit the markets, and they’re a bit early for super sweetness, but not too early to start experimenting with pies and practicing our lattice technique!

INGREDIENTS

Crust

½ c. (1 stick) butter, softened

3 Tbsp. sugar

1 c. flour

Filling

2 c. water

2 c. sugar

6 Tbsp. cornstarch

1 (6 oz.) package strawberry jell-o

3 quarts strawberries, cleaned and de-stemmed

*If you are using a shallow pie plate, cut filling recipe in half.

INSTRUCTIONS

Crust

Mix butter, sugar, and flour and press into a greased deep pie plate. Bake at 375 degrees for 10 minutes.

Filling

Bring water, sugar, and cornstarch to a boil, stirring, until thick and clear.

Remove from heat; add strawberry jell-o.

Mix well and cool.

Fold in strawberries.

Pour into pie shell.

Store in refrigerator until set; serve with whipped cream.