On Mother’s Day, 2008, Mrs. Rowe’s Country Buffet sold out of its fifty-six strawberry pies—it’s become such an integral part of the local tradition. You must use fresh berries for this pie. Frozen ones would make the pie too runny. For variety, you can use any kind of fresh berry; just make sure the berry and the flavor of gelatin complement one another.

　　

Ingredients

makes two 9-inch pies

　　1 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked

　　1 1/2 cups water

　　1 1/2 cups sugar

　　1 (3-ounce) package strawberry gelatin

　　3 tablespoons cornstarch

　　2 pounds fresh strawberries, washed and hulled

　　Whipped topping or Sweetened Whipped Cream (page 26), for topping

　　

Step 1

Combine the water, sugar, gelatin, and cornstarch in a saucepan over medium-high heat and cook, whisking constantly, until thickened. The mixture should feel thick and thinly coat a spoon, and a line drawn on the spoon will stay clear. Cool until lukewarm.

　　

Step 2

Place the strawberries in the crust pointed end up, starting in the middle and working out to the edge. Pour half of the gelatin mixture over the strawberries in each pie shell.

　　

Step 3

Chill for several hours or overnight, until the filling is set. Serve topped with a dollop of whipped topping.

　　Mrs. Rowe's Little Book of Southern Pies