5-Ingredient Strawberry Pie

Instructions

1. 1

   Mix and cook first 4 ingredients until clear .

2. 2

   Remove from heat and add gelatin .

3. 3

   Pour over strawberries .

4. 4

   Put berries in cooled pie shell.

5. 5

   chill .

Tips

• •

  Cook the sugar-cornstarch-salt-water mixture until it turns truly clear and thickened, not just hot — undercooking leaves a cloudy, runny glaze that won't set and makes the pie soupy. Stir constantly to prevent scorching on the bottom.

• •

  Let the cooked glaze cool for a few minutes before stirring in the gelatin, and let it cool further (until just warm, not hot) before pouring over the berries — too-hot glaze will soften the strawberries and cause them to leak juice, thinning the filling.

• •

  Hull and dry the strawberries thoroughly before adding the glaze; excess surface water dilutes the gelatin and prevents a firm set. Halve or quarter large berries so they nestle tightly and the pie slices cleanly.

• •

  Make sure the baked pie shell is completely cooled before filling — a warm crust melts the setting glaze and goes soggy. Chill the finished pie at least 3-4 hours (overnight is best) so the gelatin fully firms up.

• •

  This pie is best eaten within 1-2 days; the crust softens and berries weep over time. For a substitution, swap strawberry gelatin for raspberry or use mixed berries, and add a squeeze of lemon juice to the glaze to brighten the flavor if your berries are very sweet.