This strawberry pie brings together juicy fresh strawberries and a crisp pie crust, all under a shiny gelatine coating. It's simple to prepare and makes for a delicious treat that's sure to be a hit at any occasion.
If using homemade pie crust, roll the pie crust flat and nestle it into a 9-inch pie dish. Get it ready for blind baking by placing parchment paper or foil inside the crust, filled with pie weights or beans. Let it bake for 8 minutes, then remove the weights and paper or foil, prick the bottom crust with a fork to prevent it from puffing up then bake for 5 more minutes.
In a saucepan, mix water, cornstarch, and sugar. Heat this mix until it starts boiling and keep stirring until you see it thickening up, usually takes about 2 minutes.
Take the saucepan off the heat, then add the gelatine and stir it in. Let this mixture sit and cool for about 15-20 minutes.
Next, take the pre-baked pie crust and fill it with fresh strawberries. Pour the cooled gelatine mixture over the strawberries, then cover the dish with plastic wrap and let it cool in the fridge until it sets (at least 4 hours).
If you like, add a topping of whipped cream before serving.
Notes
Use a pre-made pie crust for convenience or try a homemade one for a personal touch.
When blind baking the crust, use parchment paper or foil with pie weights or beans to prevent it from puffing up.
Make sure to fully dissolve the cornstarch in the water to avoid lumps in the gelatine mixture.
Select ripe and firm strawberries for the best flavor and texture in your pie.
Allow the pie to fully set in the fridge for at least 4 hours before serving for the perfect consistency.