A fabulous family recipe from Momma Vera!
Vera is sweet, sweet man’s Mom.
1 small box of Strawberry Jello
3/4 cup of Sugar
2 cups of warm water
8 oz. of whipped cream cheese
Combine and bring to boil the jello, cornstarch, sugar and water. Stir frequently with a whisk. Set aside to cool.
Spread the 8 oz. of cream cheese on bottom of cooled pie shell.(I made my own homemade crust, recipe follows.) Then place sliced berries over the cream cheese.
Pour cooled jello mixture over strawberries. I did leave a few strawberries whole to decorate the top of the pie.
Chill in refrigerator over night.
Serve with whipped cream.
To make a pie crust… I use a food processor. It makes pie making so much easier!
Pie Crust (one crust)
2 cups flour
1 t sugar
1/2 t salt
1 1/2 sticks of cold butter cut into cubes
1 egg plus add ice cold water to make 1/3 cup of egg/water combination in measuring cup
Cut butter into cubes and place into small bowl. Set this in refrigerator to stay cold.
Break egg into measuring cup and beat. Then add ice cold water until the egg/water combo is 1/3 of a cup. Set this into refrigerator to stay cold.
Add flour, salt, and sugar to a food processor. Pulse to blend.
Add cold butter and pulse for 10 seconds until it resembles course meal.
Add ice cold water and beaten egg mixture a little at a time while processor is running. Add just enough water to hold dough together. The dough will turn into a nice ball in your food processor.
Roll out on a floured surface and then put into a pie plate.
Freeze for 1 hour before using.
For a Pre-Baked Pie Crust
Preheat Oven to 425
Take some light aluminum foil and gently place onto the dough of your pie pan. Crinkle the foil around the whole pie but don’t press it into the dough. You want it to gently rest on top.
Open up a bag of dry beans. Place the beans onto the aluminum foil. This adds weight so that your pie crust does not balloon up when baking. Your favorite kitchen store has pie weights for this purpose. I don’t have any.
Place pie crust with dry beans into oven at 425 for 20 minutes.
After 20 minutes take pie out and reduce oven to 375.
Take dry beans and aluminum foil off. Place the uncovered crust back into the 375 oven and bake for 10-15 minutes longer.
Let crust cool. It’s ready to be filled with whatever you enjoy.
Have a fabulous 4th of July!
Until Next Time ~Nancy