Pies and Tarts Brush the edges of the bottom crust with water, then gently lay the top crust over the berries. Flute the edges. Using any leftover dough, make some berry-shaped cutouts to decorate the top of the pie. Brush the top of the pie with the cream, and place the cutouts on top. Brush the cutouts with cream and sprinkle the entire top with some granulated sugar. Using a sharp knife, make a few small slits in the crust to allow the steam to escape. Bake for 25 minutes. Reduce heat to 350° and bake for another 30 minutes. The pie is done when the juices start to bubble slightly. Remember, if the crust begins to brown too much, cover the edges with strips of aluminum foil.
1 basic pie crust recipe (baked) 1 small pkg. strawberry Jell-O 4 cups fresh strawberries or 3 peaches 1/2 cup sugar 2 T. cornstarch 1-1/2 cups water In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the Jell-O until dissolved. Refrigerate for 15-20 minutes or until slightly cooled. Fold the strawberries or peaches into the gelatin, then pour into the baked pie shells and refrigerate.
JACKIE’S PEACH or STRAWBERRY JELL-O PIE Yields 2 pies This was a favorite of mine during my childhood! It is also super easy to make.
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