STRAWBERRY PIE WITH GLAZE

Steps:

• 1. Bake the pie crust in plenty of time to let it cool before assembling the pie. In honesty, I've yet to make a good pie crust, but have found that the Marie Callender frozen crusts are delicious. (This is an unpaid endorsement, but I'd be glad to take the phone call to change this.) =^..^=
• 2. Next, wash & hull the strawberries. Now, you have to make a decision. Do you want to leave the berries whole, like Shoney's, or slice them? Your choice. Allow the berries to drain so they won't make the pie crust soggy. Refrigerate until ready to use.
• 3. To make the glaze, whisk together the water, sugar, cornstarch, and salt in a saucepan over MEDIUM heat. Stir often. When the mixture starts heating up, add the jello powder and whisk constantly until the mixture comes to a full rolling boil. Remove from heat and allow to cool. Stir occasionally to let the heat escape.
• 4. When it's time to assemble the pie, if you're using whole strawberries, line the pie crust with the strawberries and pour the glaze over them. If you've decided to slice the strawberries, add them to the pan of cooled glaze, stir to coat, then pour into the pie crust.
• 5. Refrigerate the pie for a few hours to allow the glaze to set. Serve with whipped cream.