Yields:
8 Servings
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
15 Mins
Total Time:
45 Mins
Strawberries are in season, and you will want to make this fresh strawberry pie. It is delicious. Just imagine a buttery crisp shortbread crust, filled with fresh strawberries all coated with red raspberry jelly
Ingredients
Adjust Servings
- For Filling
Instructions
-
For Shortbread Crust
- Spray or butter a tart pan with a removable bottom and set aside. Preheat oven to 425 degrees F. and place rack in center of oven.
- In your food processor, place the flour, sugar, and salt, and process to combine. Add the cold butter and pulse until the pastry starts to come together and form clumps.
- Transfer the dough to prepared pan and evenly press onto the bottom and sides of the pan using your fingers. Gently pierce the bottom of the crust with the fork.
- Bake the crust until golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling. For the Filling
- Place the raspberries and sugar in a small saucepan over medium-high heat. Bring it to boil and reduce heat and simmer for about 10 minutes, stirring occasionally.
- Meanwhile, in a small cup sprinkle the unflavored gelatin over 1/4 cup of cold water. Let this mixture sit for about 5 -10 minutes, or until it becomes softened and spongy, and then microwave about 20 seconds or until the gelatin has completely dissolved.
- Remove the raspberry jam and strain to get all the seeds out. Stir in the gelatin mixture and refrigerate until the mixture starts to gel.
- Meanwhile, slice the strawberries into bit size. Place the strawberries in a large bowl and fold in raspberry juice jelly, making sure all the strawberries are covered with the sauce.
- Pour the strawberries into the pie shell and place in the refrigerator until firm about 2 hours.
- Serve with softly whipped cream or ice cream. Enjoy!