1 pie shell (8" size) baked & cooled, or crumb crust if preferred 1 pint fresh ripe strawberries, washed,stems removed, well drained ***Glaze*** 1 cup sugar 1 cup 7-up (or Squirt) 5 tablespoons arrow root or cornstarch 1/8 teaspoon salt 1 teaspoon red food coloring 1/2 lemon, juiced 4 tablespoons cranberry gelatin powder
Place strawberries in pie shell with flat side down.
Glaze: In a medium non-aluminum saucepan mix all ingredients EXCEPT the cornstarch or arrow root. Bring to a boil. Remove from heat, add cornstarch or arrow root and cook until thick. Remove from heat and stir in the jello. Stir until dissolved. Let cool.
Spoon glaze over fresh strawberries in pie shell. Completely cool, then chill in refrigerator overnight.
Decorate the outer edge of the pie with whipped cream or cool whip.
If using pre-made crumb pie crust, melt 1/3 cup chocolate morsels; with small slanted cake spatula, spread a thin coat of chocolate in bottom only, of pie shell. Apply chocolate in a circular motion making sure you cover the complete bottom of shell. This prevents the crumb crust from breaking up when you slice the pie. When using a chocolate crumb crust I use white chocolate chips for the coating.
While I appreciated the crumb crust tips, it would be nice if the recipe was modified to correct the Glaze directions. You do NOT, as stated, mix all of the ingredients together except the cornstarch. The jello also is omitted as you find out when you continue to read the instructions.