When I was a kid, it was a rare treat to go out to dinner. It was a big deal! My brother and I would get so excited, I’d swear we would start singing and dancing around the house, “We’re going out to dinner, oh yeah. Uh huh.” Of course, as a kid, my mind was always on the dessert. Ok, scratch that, my mind is still always on dessert. Some things you just never grow out of I suppose. One of my favorite places to eat was Shoney’s. Why? Because of the pies! Oh lawdy, the pies!! There used to be someone at Shoney’s that just made the pies. And when they ran out for the day, that was it. So you’d want to get there at a good time to make sure they still had a slice of your favorite left. And mine was the Strawberry Pie. I don’t know, there was just something about it. Not only was it so purdy to look at but it was such a delicious and special treat. Nothing fancy but somehow strawberries suspended in red gelatin just did something to me. It still does. So this here pie is dedicated to that favorite pie of my youth. It’s time to make some more memories!
1 frozen (9-inch) pie crust, or Make Your Own
1 cup water
1 cup white granulated sugar
3 tbsp. cornstarch
1/4 cup strawberry gelatin powder
Pre-bake pie crust according to directions on package. Cool to room temperature. If using my Wham Bam Pie Crust, prepare as directed, prick the inside of the pie crust all over and bake at 400F degrees for about 10-15 minutes, then allow to cool. Wash and hull strawberries. Then cut them in half (or maybe smaller depending on how big your berries are.)
In a sauce pan, over medium-high heat, add water, sugar, cornstarch, and strawberry gelatin. Whisk together well until thoroughly combined. Whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come to a gentle boil. Remove pan from heat and allow the glaze to cool.
This will cool the glaze quickly and allow it to set up a bit more. As the glaze cools it will become translucent in color and you should notice it will thicken a little more as well. Whisk occasionally as it cools. It will be thickened but still pourable. Add your sliced berries to the baked and cooled pie crust. Pour strawberry glaze over berries. Making sure to get it in between the nooks & crannies of the berries as best you can.
Chill pie in the refrigerator for at least 2-3 hours before serving.
Aren’t strawberry pies just so purdy?
When ready to serve, dollop each slice with some whipped cream.