Strawberry Pie

Strawberry Pie
Makes 1 (10-inch) deep-dish pie
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  1. 1 (14.1-ounce) package refrigerated pie crusts
  2. 2 cups lemon-lime soda (not diet)
  3. 1⁄2 cup sugar
  4. 6 tablespoons strawberry gelatin
  5. 2 tablespoons cornstarch
  6. 1 teaspoon vanilla extract
  7. 8 cups sliced fresh strawberries
  8. 3 cups halved fresh strawberries
  9. Garnish: whole fresh strawberries
  1. Preheat oven to 450°.
  2. On a lightly floured surface, unroll pie crusts, and stack on top of each other; roll dough to a 14-inch circle, and fit into a 10-inch deep-dish pie plate. Fold edges under, and crimp as desired. Line dough with parchment paper, and fill with pie weights.
  3. Bake for 15 minutes or until golden brown. Remove pie weights, and let cool completely.
  4. In a large saucepan, bring soda and next 3 ingredients to a boil over medium heat, stirring until gelatin dissolves. Remove from heat, and stir in vanilla and sliced strawberries. Let cool for 10 minutes.
  5. Using a slotted spoon, spoon sliced strawberries into prepared crust, and top with halved berries. Gently pour strawberry liquid over berries. Refrigerate for at least 6 hours before serving.
Paula Deen Magazine