Meg's Strawberry Lemon Jello Pie
Servings 8
Equipment
- 9-Inch Pie Dish
- Large saucepan
- Hand mixer
Ingredients
Pie Crust Ingredients (9 inches):
- 1 cup of flour
- ⅓ cup PLUS 1 tbsp shortening
- ¼ tsp salt
- 3 tsp cold water
Filling:
- 1½ cups of water
- 1¼ cup of sugar
- 1 tbsp cornstarch
- 2 tbsp fresh lemon juice
- 3 oz package of lemon gelatin
- 4 cups strawberries hulled and sliced thinly
- 1 9-inch pie crust
Whipped Cream:
- 1 pint of whipping cream very cold
- 3-4 tbsp white sugar to taste
- 1 tsp vanilla
Instructions
- Preheat the oven to 475 degrees. Coat a 9-inch pie dish with cooking spray.
- Prepare the pie crust by cutting shortening into the flour and salt in a large bowl until it forms small pea-size crumbles.
- Sprinkle in water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry forms into a large ball. (1 -2 teaspoons of water can be added if necessary).
- Shape into a flattened round on a lightly floured surface. Roll the pastry 2 inches larger than the inverted pie plate.
- Gently lift the dough and place it in the pie pan, pressing firmly against the bottom and sides. Pinch the edges to form a nice crust. Poke holes in the bottom of the crust with a fork.
- Cook the pie crust by placing it in the oven and baking for 17-20 minutes or until lightly browned. Cool completely.
- Prepare the lemon Jello by combining the water, sugar, cornstarch, and lemon juice in a large saucepan over high heat. Bring to a boil, then reduce the heat and stir until slightly thickened (about 4-5 minutes).
- Add the lemon gelatin and stir until dissolved.
- Cool to room temperature, then add strawberries and mix thoroughly.
- Finish the pie by pouring the mixture into the prepared pie crust and refrigerating for 4 hours or until set.
- Make the whipped cream by beating all ingredients with a hand mixer or in a stand mixer for 5-7 minutes until fluffy.
- To serve, slice the pie and top with a dollop of whipped cream. Enjoy.