Quick Fix Hill Country Strawberry Pie

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Tony Maples Photography


Photos by DiAne Gates

Strawberries are luscious this time of year, and name me a person who doesn’t like ‘em. So on this hot summer afternoon, let’s make a surprise dessert that doesn’t require much time or heating the kitchen to a broil.

By using a few creative tricks, you can turn ordinary into extraordinary. Rather than making your piecrust, let’s pick up a chocolate premade crust in the baking aisle at the grocery store. Chocolate and strawberries! And you just saved yourself more than thirty minutes.

Here’s another trick. Strawberry Jell-O layered on top of strawberries makes it too bland and sweet for me. So, I recommend using raspberry Jell-O . You could use either, but I like the punch of the raspberry. Try both to see which you like best.

Here’s the secret to preventing that ready-made crust from becoming soggy. Beat one egg with a few drops of water and brush the pie crust, then slip into a 350-degree oven for about ten minutes. Set aside to cool. Crunchy yummy crust!

Quick Fix Strawberry Pie

Quick Fix Strawberry Pie


1 premade chocolate piecrust

1 cup sugar

2 tablespoons cornstarch

1 cup boiling water

1 (3-ounce) package of raspberry Jell-O

3/4 cup of nuts, such as almonds, walnuts, pecans, etc., roasted and chopped

2 quarts fresh strawberries, rinsed, dried and sliced long ways

Fresh whipped cream or Reddi-wip


Mix together sugar and cornstarch until smooth.

Add boiling water, mix, and cook over medium heat ‘til thickened. Remove from heat.

Add Jell-O and stir ‘til smooth. Set aside to cool to room temp.

Sprinkle roasted, chopped nuts over the bottom of the cooled pie shell.

Arrange dry, sliced berries on top of nuts in the pie shell.

Pour cooled Jell-O mixture over top of berries.

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