Jello Strawberry Pie

Crust:

• 1 stick butter
• 3 tablespoons sugar
• 1 cup flour

1. Cut butter into pats and cut into the rest of the ingredients while still cold.
2. Put mixture in the a pie plate and press to cover sides and bottom as evenly as possible (not rolled).
3. Bake at 375 degrees for 12 minutes or until the edges are just beginning to brown.
4. Allow to cool completely.

Filling:

• ¾ cup sugar
• 1 tablespoon cornstarch
• ¼ teaspoon salt
• 1 cup water
• 1 3 ounce package of strawberry Jello
• 1 ½ quarts of fresh ripe strawberries, washed, stemmed and cut into quarters

1. Bring sugar, cornstarch, salt and water to a boil, stirring constantly.
2. Continue cooking and stirring constantly for 3 minutes on medium heat.
3. Add Jello and continue stirring and cooking for another minute.
4. Remove from heat and stir for 2 more minutes.
5. Let cool 15 minutes but don't put in the refrigerator.
6. Add the strawberries and stir.
7. Pour the mixture into a the baked pie shell.
8. Turn the strawberries so the outer sides are showing.
9. Chill in the refrigerator for two hours.
10. Serve, topped with whip cream (optional) and enjoy.

Nancy's Strawberry Rhubarb Pie

When I post a recipe with strawberries and rhubarb, it is tempting to tell you a story that this is is old family recipe, handed down through the generations. But it simply isn't. In fact, it's just a concoction of my own. Sorry the recipe isn't an heirloom, but I hope that it taste is good enough to pass on. :-)

• 1 10oz. package frozen rhubarb, partially thawed
• 1 lb package fresh strawberries, washed trimmed and sliced
• 1 ½ cups sugar
• ¼ teaspoon cinnamon
• 1/8 teaspoon salt
• ¼ cup cornstarch
• 1 Tablespoon lemon juice
• 1 egg white
• extra sugar for sprinkling
• 1 package refrigerated pie crust.

1. Place bottom crust in pie tin, dock it, weight it and bake in the oven at 425 degrees for 15 minutes.
2. Remove and let cool for 5 minutes.
3. While the crust is cooling, mix in a large bowl, the rhubarb, sliced strawberries, sugar, cinnamon, salt, cornstarch, and lemon juice.
4. Place mixture in the baked bottom crust.
5. Cut the top crust dough in strips about ¾ in wide.
6. Criss-cross the strips on the top of the pie. Use the extended ends of the strips to seal the top to the bottom.
7. Brush the criss-crossed strips with egg white.
8. Sprinkle the dough strips with two tablespoons of sugar.
9. Bake on a cookie sheet at 425 degrees for 15 minutes.
10. Reduce heat to 375 and bake 45 minutes.
11. Turn off oven and let cool on the rack.
12. Refrigerate.
13. When completely cool, cut and serve.