Instructions
- In a medium bowl, stir together crust ingredients until moistened.
- Press the mixture evenly into a standard 9″ pie plate being sure to coat the bottom and the sides. Refrigerate for 30 minutes.
- Pick approximately 2 cups undesirable berries. In a food processor, process the strawberries until smooth until you 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. Let boil 2 minutes.
- Turn off heat and stir in Jell-o. Cool mixture to room temperature, about 30 minutes.
- Cut remaining berries in half if large. Stir together the berries and the glaze in a large bowl. Refrigerate 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.
Recipe Notes
Strawberry Pie can be made up to 24 hours in advance.