Strawberry Pie

Strawberry Pie

1 unbaked pastry shell (9 inches) 

3/4 cup sugar 

2 tablespoons cornstarch 

1 cup water 

1 package (3 ounces) strawberry gelatin 

4 cups sliced fresh strawberries 

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. 

In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled. 

Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set; about 3 hours. 

Yield: 6-8 servings.