Strawberry season doesn't last very long so you need to take advantage of it. Our strawberry patch isn't terribly big and never gives up a large quantity at any one time. But we do get a small, steady supply. We combined some of our berrries with those from our friend Sally's yard with some from the West Seattle Farmer's Market to make this delicious, no-bake strawberry pie. It's a recipe from Julie's family that she has enjoyed all her life. Sally supplied the homemade crust. The recipes for the crust and the pie are below. It's very easy. But I admit I don't know the first thing about making a pie crust. So all you pie crust makers out there just take these ingredients and do with them whatever it is you do. Luckily, we shared the pie with neighbhors so there was absolutely none left over. Everyone got one piece.
Sally's Pie Crust from her friend Claudia
3 2/3 (approximately 4 C sifted) flour 1 C cold oil
9 tbsp milk
1 tsp salt
1 1/2 C water
3/4 C sugar
2 tbsp cornstarch
1 3 oz. box Wild Strawberry flavored Jello
1 quart fresh strawberries
Clean strawberries and slice in half. Mix sugar and cornstarch. Add water. Cook in sauce pan until thick and clear. Add Jello and dissolve. Remove from heat and cool 15 minutes. While the syrup is cooling, fill the pie crust with the strawberries. Keep in mind that the syrup will take up some of the room so don't over fill. Pour the cooled sauce over the berries and chill in the refrigerator at least two hours.
You might not need all of the sauce. If you have left over sauce you also have some left over berries, make individual dessert cups in ramicans. Just fill the cups with berries and cover with the sauce. Really tasty!