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!
½ c. (1 stick) butter, softened
3 Tbsp. sugar
1 c. flour
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.
Mix butter, sugar, and flour and press into a greased deep pie plate. Bake at 375 degrees for 10 minutes.
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.