Fresh Strawberry Pie
Yield: 6 servings

1 ea Baked 9-inch Pie Shell
1 1/4 c Sugar
1 T Cornstarch
3 T Lemon Juice
3 oz (1 Pk) Strawberry Gelatin
1 qt Fresh Indiana Strawberries
1 1/2 c Water

Clean and hull strawberries.

In medium saucepan, combine sugar and cornstarch; add water and
lemon juice. Over high heat, bring to a boil. Reduce heat; cook
and stir until slightly thickened and clear, 4 to 5 minutes.

Add gelatin, stir until dissolved. Cool to room temperature.
Stir in strawberries; turn into prepared pastry shell.

Chill 4 to 6 hours or until set.

Serve with whipped cream if desired. Refrigerate leftovers.