3/4 cup of sugar
1/2 teaspoon salt
3 tablespoons of cornstarch
10 ounces of 7-up (regular or diet)
1 (3 ounce) box of strawberry Jello gelatin
1 pound of fresh strawberries, rinsed, sliced and drained
1 pie crust, precooked and cooled
Whipped cream or Cool Whip, to top
Place the sugar, salt, and cornstarch in a small saucepan and whisk until well blended. Add the 7-up and cook over medium heat, stirring occasionally, until mixture begins to thicken. Remove from heat and thoroughly whisk in the strawberry Jello. Set aside to cool.
Clean the strawberries by removing the hull and rinsing them in a colander. Slice into 3 to 4 slices per berry and return to the colander. Run a quick rinse over the berries and let them drain completely.
If preparing a pie crust from packaged, preheat the oven to 450 degrees or whatever temperature your package states. If preparing from scratch, you can find a recipe here.
Place the crust into an ungreased glass pie plate and fold the top edges under the pastry (not the pie plate) all the way around. Flute the top edges of the pie crust by taking one hand and barely pinch together a small section of the dough edge between your thumb and forefinger, while pressing the thumb of your other hand in between those fingers at the same time. Do this all the way around the top.
Photo Credit marthastewart.com Using a fork, dock the bottom of the pie crust by pricking it in multiple spots all along the bottom. This helps to vent the crust so that it doesn't buckle. Bake for 10 to 12 minutes, or according to your package direction, until light golden brown. Remove, set aside and let cool for at least 10 minutes before filling.
Layer the strawberry slices in the precooked, cooled crust. Pour the Jello mixture evenly all across the top of the strawberries. Chill until set and serve topped with a dollop of whipped cream or Cool Whip.
