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Fresh Strawberry Pie


Oven 350 F

½ cup butter, softened

1 cup flour

2 Tbsp powdered sugar

¼ tsp salt


Cookie crust pie shell:

Mix ingredients with a pastry cutter until crumbly and consistency of cornmeal. Pour into a 9” pie pan, distributing evenly over the bottom. With floured hands, start in the middle and press the mixture into the bottom of the pan and up the sides as evenly as possible. Bake 8-10 minutes at 350 F until lightly golden. Cool completely.


1 cup water

1 cup sugar

2 Tbsp cornstarch


Measure water, sugar and cornstarch into a heavy saucepan. Cook over medium high, stirring constantly with a wire whip until thick and translucent.


3 heaping Tbsp strawberry Jello


Add Jello and stir until completely dissolved. Remove from heat and cool for 10 minutes.

2 pints fresh strawberries

Wash strawberries; remove stems and slice into quarters. Drain well. Place strawberries in the cool crust; pour the jello mixture over top. Refrigerate 4 hours until set. Cover and store in refrigerator until serving.

Whipped cream

Serve with whipped cream.

Gramma Florence gave me this recipe. It doesn’t seem like typical Ree Heights fare; I’ve always wondered where it originated.

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