FRESH STRAWBERRY PIE

This fresh strawberry pie is a family favorite. It appears on the table for every Easter dinner, (and lunch...and sometimes breakfast. What? It's fruit!) and other special dinners. About eight years ago our dear friend, evangelist Darren Bruce and his wife, Nirmala, brought Dallas Cowboy, Woody Danzler home for dinner. Darren's smile and booming voice filled the house as he raised his hands and announced, "Oh my, my, my!That's smells so good. Let's just thank Jesus now!" We watched in amazement as he and Woody destroyed BBQ ribs, baked beans, Jailhouse rolls, and a huge piece of strawberry pie. Woody raved about the food and backed up his words by demolishing seconds and thirds. I sent him home with a dozen rolls and half a strawberry pie. The next day I received the supreme compliment. Darren told me Woody stopped at Pappas Brothers Steakhouse for a birthday dinner for one of the other players. When harassed for not ordering anything but a glass of water, Woody bragged on the best meal he'd ever eaten. Thanks, Woody.
I received this recipe as a young bride in Beaver, Oklahoma. Our church was having some kind of dinner, probably a Valentine Banquet. Those who volunteered to bring dessert were asked to make this pie. The recipe came from Willie Harvey. Thanks, Willie.

Gather all your ingredients. I usually use butter for the crust but this time I used a
non-dairy buttery spread for my granddaughter who can't eat dairy.
For my gluten -free friends, I use a gluten-free shortbread cookie crust.
It's not easy making everyone happy, but I try.

You can buy a graham cracker crust, but there is nothing better than a
thick fresh crispy homemade crust.
 So easy too. Just combine crumbs, sugar and butter.

Blend together and press into pie pan. I like to bake mine at 375 for 6 min. for a crispy crust.

While the crust is cooking and cooling make your filling. 
Combine the dry ingredients in a 2 qt. saucepan.

Pour boiling water over dry ingredients and stir until smooth.

Cook over medium heat, stirring often.

Cook until thickened.

Set aside the filling and crust to cool.

I have two tools that make slicing large quantities of strawberries a breeze.

The strawberry huller pops the top off with little waste.

The mushroom/egg slicer zips through a quart of strawberries in less than two minutes.

Place your sliced strawberries on top of the cooled pie crust.

Cover the strawberries with cooled filling. I like to toss the strawberries with the filling so they are
covered on top and bottom. Chill until ready to serve. 
Top with whipped cream or non-dairy whipped topping.

FRESH STRAWBERRY PIE

1 C. boiling water

1 C. sugar (I use less, but this is the way the original recipe was written) 

3 T. cornstarch

3 T. pkg. Strawberry Jello (I like the Wild Strawberry, if you can find it). 

          Stir dry ingredients together.  Pour boiling water over dry ingredients.  Cook until thickened.  Cool and pour over 1 pint fresh; cut-up strawberries arranged in a graham cracker pie crust.  Cover with Cool-Whip or serve with whipped cream.  (Double the recipe if you use a quart of strawberries)

Graham Cracker Crust

 Mix:   1 ¼ C graham cracker crumbs

          ¼ C. sugar

          1/3 c. melted butter

Shape:  Using back of large spoon, press crumb mixture firmly on bottom and up sides of an 8 or 9 inch pie plate.

For a crispier texture, bake shaped crust at 375 for 6 – 8 minutes; cool then fill.

You might as well make two. One won't be enough!