Strawberry Pie (Print Version)

# Ingredients:

→ Crust

01 - 1 frozen pie crust (9-inch)

→ Filling

02 - 2-3 cups fresh strawberries, washed with tops removed

→ Strawberry Glaze

03 - 1 1/3 cups water
04 - 1 tablespoon cornstarch
05 - 1/2 cup granulated sugar
06 - 1 box (6 ounces) strawberry gelatin

→ For Serving (Optional)

07 - Whipped cream or whipped topping
08 - Fresh mint leaves for garnish

# Instructions:

01 - Bake the frozen pie crust according to the package instructions, typically around 10-12 minutes at 375°F or until golden brown. Remove from the oven and place on a wire rack to cool completely. The crust must be completely cooled before adding the strawberries.
02 - Rinse the fresh strawberries thoroughly under cool water. Remove the green tops and pat the berries dry with paper towels. If some berries are particularly large, you can cut them in half, but don't slice them too small. Keep most berries whole for the authentic look and texture of the original Shoney's pie.
03 - Place the prepared strawberries in the cooled pie crust, pointed sides up for an attractive presentation. Arrange them so they fit snugly together, filling the entire pie shell. You can place them in concentric circles starting from the outside and working your way in for the prettiest appearance.
04 - In a small saucepan, combine the water, cornstarch, and sugar. Whisk together until the cornstarch is fully dissolved with no lumps. Place over medium heat and bring to a boil, stirring constantly. Once the mixture comes to a full boil and has thickened slightly (about 1-2 minutes of boiling), remove from heat.
05 - Immediately add the strawberry gelatin to the hot cornstarch mixture and whisk until completely dissolved, about 1-2 minutes. Set the glaze aside and allow it to cool to room temperature. This cooling step is crucial - if the glaze is too hot when poured over the berries, they will cook slightly and lose their fresh appearance and texture.
06 - Once the glaze has cooled to room temperature (but before it starts to set), carefully pour it over the strawberries in the pie crust. Use a spoon to drizzle the glaze over any berries that weren't covered, ensuring all strawberries have at least a light coating of glaze. The glaze should fill in all the spaces between the berries.
07 - Carefully transfer the pie to the refrigerator. Chill for at least 4 hours, but preferably overnight, until the glaze is completely set and firm. The gelatin needs this time to fully set up for the perfect sliceable consistency.
08 - When ready to serve, slice the pie into portions and top each slice with a dollop of whipped cream or whipped topping if desired. For the authentic Shoney's experience, a generous amount of whipped cream is traditional. If using, add a small mint leaf for garnish. Keep any leftover pie refrigerated for up to 3-4 days.

# Notes:

01 - This pie showcases fresh strawberries in their natural glory, suspended in a sweet strawberry glaze that enhances their flavor without overwhelming it.
02 - Using fresh strawberries is essential for this recipe - frozen berries will release too much moisture and create a soggy pie with compromised texture.
03 - For the most authentic recreation of Shoney's famous pie, chill overnight before serving to ensure the glaze is perfectly set.
04 - While a store-bought crust works perfectly (and is what many grandmothers secretly use!), you can substitute your favorite homemade pie crust recipe if preferred.

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