Fresh Strawberry Pie

Some fresh fruit just tastes better uncooked.  Strawberries are one of them, especially in a pie.  Growing up, I made a couple strawberry pies, but they required baking and usually boiled over.  When I left home, I moved to a place overflowing with blueberry bushes and I learned this simple technique for make fresh berry pies.  It's easy, delicious and stirs up so many happy memories for me.

Here's what you'll need:
1 baked 9-inch pie shell
1 quart strawberries, rinsed and cored
3/4 c sugar
3 TBSP corn starch
1/2 of a 3-oz box strawberry jello
1 c water

Arrange the strawberries in the baked pie crust.  I leave the small berries whole, and cut the larger ones in halves or thirds.

Make sure the berries are evenly distributed, but not packed too tight.  There needs to be room for the glaze to get between the berries.  Otherwise the pie will fall apart when you cut it.

In a small saucepan, combine the sugar, corn starch, jello and water.  Bring to a boil over medium heat, stirring constantly.  Cook until the mixture begins to thicken.  Remove from heat.  Let sit for 15 minutes.  DO NOT refrigerate!

Slowly pour the glaze over the berries in the pie crust, allowing it to seep into the gaps between the berries. Refrigerate until set.

Enjoy!