I often use whole fresh strawberries and arrange them pointed side up in the pastry shell for a different presentation. It also is a time-saver because I don’t have to slice all of the berries.
—SUE JURACK MEQUON, WI
PREP: 20 MIN. + COOLING • BAKE: 15 MIN. + CHILLING • MAKES: 6-8 SERVINGS
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
Fresh mint, optional
1. 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.
2. Using a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until the mixture is thickened. Remove from heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.
3. Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. Garnish with mint if desired.