1 9-inch baked pie crust or 1 9-inch prepared graham cracker crust
1 quart of strawberries, hulled (about 2 pounds)
3 tablespoons cold water
2 to 3 teaspoons unflavored gelatin
3 tablespoons boiling water
1 tablespoon fresh lemon juice
1 cup cold heavy cream
Crush strawberries in a large bowl. Add sugar and let stand 30 minutes. Pour 3 tablespoons cold water in a small bowl. Sprinkle unflavored gelatin over the top. Let stand 5 minutes. Add 3 tablespoons boiling water and stir to dissolve the gelatin. Stir in the berries and add lemon juice. Chill the gelatin until it is the thickness of unbeaten egg whites, about 30 minutes. Whip cold heavy cream until firm peaks form. Gently fold cream into berry mixture. Pour into pie crust. Refrigerate 8 hours.
Yield: 8 servings
Source: Adapted from 75th Anniversary Joy of Cooking
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