Ingredients
10cupsfresh strawberriesrinsed, dried and hulled
3tbspcornstarch
1tbspfresh lemon juice
⅓cupgranulated sugar
⅔cupwater
3ozstrawberry Jell-o
6tbspbuttermelted
1 ½cupsgraham cracker crumbs
¼cupsugar
Preparation
In a medium bowl, stir together crust ingredients until moistened.
Press the mixture evenly into a standard 9-inch pie plate. Make sure to coat the bottom and the sides.
Refrigerate for 30 minutes.
Pick approximately 2 cups of undesirable berries. In a food processor, process the strawberries until smooth. You should have ¾ cup of puree.
Whisk the ¾ cup strawberry puree with cornstarch, sugar, water, and lemon juice in a medium saucepan.
Cook over medium-high heat, stirring constantly, and bring to a boil. Allow to boil for 2 minutes.
Turn off heat and stir in Jell-O.
Cool mixture for about 30 minutes, or until room temperature.
Cut remaining berries in half if large.
Stir together the berries and the glaze in a large bowl. Refrigerate for 10 minutes.
Spoon the berries into the pie shell. Turn the cut side of the strawberries down. Rearrange the berries to fill any holes.
Refrigerate the pie for at least 4 hours.
