1 pie crust (frozen) (deep dish if you can find it)
°A quarter cup of water
°1/4 cup sugar, granulated
3 tbsp. cornstarch
°3 tablespoons dry strawberry gelatin (approximately half a 3-ounce can)
°2 cups chopped strawberries (halves or quarters, depending on the size of the berries)
whipped cream to serve as a garnish (optional)
Bake the frozen pie crust according to the box directions, pricking the bottom and sides with a fork. If you’re worried about the crust ballooning, line it with parchment paper and stuff it with roughly a cup of dried beans or rice before baking. to de-stress
In a small saucepan, mix together the water, sugar, and cornstarch until smooth. Heat over medium heat until it boils, then reduce to a low heat and continue to cook for a few minutes, until it thickens.
In a separate bowl, whisk together the dry strawberry gelatin and leave aside to cool, stirring occasionally.
Strawberries should be washed and cut into pieces before being added to the cooled pie dough. Over the strawberries, pour the strawberry gelatin mixture. Refrigerate it for at least 4 hours, or until it is totally set.
If preferred, top with whipped cream and serve chilled.