In The Dominion Post’s ongoing Wednesday feature, Quarantine Kitchen, we highlight dishes prepared by readers, staffers and chefs at our local restaurants, in an effort to keep us connected through food.
This week, we hit your sweet tooth with a taste of summer: Reader Micah Beachy’s Easy Strawberry Pie.
Beachy said she loves this recipe because it’s “super low-maintenance” and can be done in a snap — 20 minutes is all you need for a dessert that’s good enough to share with friends but easy enough to whip up when you just want a treat for yourself.
In other words, “perfect for a last-minute pinch when you’re in need of a dessert or just feel like doing some easy baking,” she said.
The recipe works with regular JELL-O or sugar-free, she said.
EASY STRAWBERRY PIE
-1 frozen pie crust
-1/4 cup sugar
-2 tablespoons tapioca flour (or corn starch)
-1 package (3 ounces) strawberry JELL-O
-5 cups fresh strawberries
Step 1: Bake your pie crust
Preheat the oven to 400 degrees. Thaw the pie shell for 10 minutes at room temperature and poke the bottom and sides with a fork. Bake the pie in the center of the oven for 12 minutes.
Step 2: Prepare your strawberry gelatin mixture.
In a small pot, mix together the sugar, cornstarch, and water. Let the mixture boil and with a whisk, stir until thick. Keep a close eye on it or else there will be gooey clumps! Remove from the heat and add in the strawberry gelatin packet. Pour the mixture into a bowl and refrigerate it for 10 minutes.
Step 3: Slice your strawberries and add them to the pie.
For my pie, I sliced my strawberries in halves but any type of cut will do. Once you’ve sliced 5 cups of strawberries, arrange them face up inside of your pie crust until you have the pie filled with strawberries.
Step 4: Bring it all together.
Pour the gelatin mixture over the strawberries. Refrigerate the pie until the mixture is set.
Step 5: Top it off.
Add Reddi-Wip to the outside rim of the strawberry filling. Also adding a scoop of vanilla ice cream to this is highly encouraged! (It is delicious!)
