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Oven 350 F |
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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. |
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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. |
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3 heaping Tbsp strawberry Jello |
Add Jello and stir until completely dissolved. Remove from heat and cool for 10 minutes. |
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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. |
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Whipped cream |
Serve with whipped cream. |
Gramma