This stuff is the bomb! I cheated, however, and modified it a little according to others opinions. Instead of leaving half of the berries unmashed and mashing the other half, I did 3/4 unmashed and 1/4 mashed. It was PERFECT – not too sweet and jammy that way! I still kept the measurements of cornstarch at 3T, but I cut down on the sugar (used 3/4 cup) and the water (used 1/2 cup). I did NOT cook the mixture for 10 minutes like the recipe says. I added everything together in the cold pot, then turned it on to med-high and stirred it CONSTANTLY until it started boiling. Leave it at boiling for 2-3 minutes. It gets thick really fast. I let it cool for a couple of minutes and poured it on the pie. After only 1 hour in the fridge, it was set perfectly!
9 inch pie crust ( you can use my recipe for Homemade All Butter Pie Crust or you can use refrigerated pie crust and cook the pie crust following the directions on the box).
4-6 cups fresh strawberries, quartered and hulled
1 cup water
1 cup sugar
1 3oz. box of Strawberry Jell-O
3 tablespoons of cornstarch
*Bake pie crust in 9 inch deep pie dish and set aside to cool.
Put the water, sugar and cornstarch in a saucepan and bring to a boil.
Whisk constantly until it become thick. For about 3 minutes.
Then whisk in the Jell-O and cook for a minute longer.
Remove from the heat and let cool for about 15min
As the glaze cools, place strawberries straight into the pie crust.
Pour the glaze over the strawberries.
Refrigerate until set.
*You can decorate with whipped cream before serving.