Ingredients
The following ingredients have 8 Servings
- 3/4 cup  granulated sugar
- 1/2 teaspoon kosher salt
- 3 tablespoons cornstarch
- 10 ounces lemon lime soda (like 7-up or Sprite - regular or diet)
- 1 (3 ounce) box strawberry gelatin
- 1 pound fresh strawberries, rinsed, sliced and drained
- 1 homemade or commercial pie crust (Pillsbury recommended), precooked and cooled
- Homemade whipped cream or non-dairy whipped topping
Instruction
- Place the sugar, salt, and cornstarch in a small saucepan and whisk until well blended. Add the 7-up and cook over medium heat, stirring occasionally, until mixture begins to thicken. Remove from heat and thoroughly whisk in the strawberry gelatin. Set aside to cool.
- Clean the strawberries by removing the hull and rinsing them in a colander. Slice into 3 to 4 slices per berry and return to the colander. Run a quick rinse over the berries and let them drain completely.
- If preparing a pie crust from packaged, preheat the oven to 450 degrees F or according to package directions. If preparing from scratch, you can find a recipe here.
- Place the crust into an ungreased glass pie plate and fold the top edges under the pastry (not the pie plate) all the way around. Flute the top edges of the pie crust by taking one hand and barely pinch together a small section of the dough edge between your thumb and forefinger, while pressing the thumb of your other hand in between those fingers at the same time. Do this all the way around the top.
- Using a fork, dock the bottom of the pie crust by pricking it in multiple spots all along the bottom. This helps to vent the crust so that it doesn't buckle. Bake for 10 to 12 minutes, or according to your package direction, until light golden brown. Remove, set aside and let cool for at least 10 minutes before filling.
- Layer the strawberry slices in the precooked, cooled crust. Evenly distribute the glaze over the strawberries and chill 2 to 4 hours, until fully set.
- Serve topped with a dollop of whipped cream or Cool Whip.
