Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4
cup seedless strawberry jam
2
tablespoons water
1
envelope unflavored gelatin (from 1-oz box)
1
tablespoon lemon juice
2
lb (8 cups) fresh strawberries, cut in half
1
cup sweetened whipped cream
Preparation
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
Meanwhile, in 1-quart saucepan, heat jam over medium heat. In small bowl, mix water and gelatin. Stir into jam. Cook, stirring constantly, until mixture comes to a boil. Stir in lemon juice. Pour into large bowl; cool completely, about 45 minutes.
Add strawberries to cooled jam mixture; mix until evenly coated. Spoon mixture into cooled baked shell. Refrigerate until set, about 2 hours.
Serve with sweetened whipped cream. Cover and refrigerate any remaining pie.
