Strawberry Pie


Yield: 1 pie


1 pie crust, baked, either a pre-made or your Granny’s famous pie crust

1 ½ cups water

¾ cup sugar

1 ½ Tbsp cornstarch

2 Tbsp Flying Olive Strawberry Balsamic Vinegar

1 (3oz) package strawberry gelatin

4 cups sliced strawberries OR 3 cups whole strawberries

Cool Whip or Whipped Cream, if desired


Bake the pie crust until golden brown according to package or Granny’s directions.  Set aside to cool.

Bring the water, sugar, cornstarch, and Flying Olive Strawberry Balsamic to a boil. Cook 2 minutes or until thick and fairly clear. Add the package of gelatin and stir the mixture until the gelatin is dissolved. Cool the mixture.

Pour the sliced or whole strawberries into the pie shell. Pour the gelatin mixture over the strawberries, glazing them to prevent them from spoiling. Place the pie in the refrigerator until gelatin is set, usually several hours.

Serve with Cool Whip or whipped cream, if desired.

Submitted by Barb L.