Strawberry Blossom Pie

Strawberry Blossom Pie


1/2 package piecrust mix
4 cups (2 pints) strawberries
1 cup sugar
2 envelopes unflavored gelatin
1/2 cup water
3 egg whites
1 1/2 cups cream for whipping


  1. Prepare piecrust mix, following label directions. Roll out to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate. Trim overhang to 1/2 inch; fold edge under, flush with rim; flute to make stand up the edge. Prick shell well all over with a fork. 
  2. Bake in hot oven 425-degrees for 15 minutes, or until golden; cool completely in pie plate on a wire rack. 
  3. Wash strawberries and hull. Slice enough to make 3 cups; set remainder aside for garnish. 
  4. Combine sliced strawberries and 1/2 cup of the sugar in a medium-sized bowl; let stand 5 minutes; mash well or press through a sieve into a large bowl. 
  5. Soften gelatine in water in a small sauce-pan. Heat slowly until gelatin dissolves; cool slightly, then stir into strawberry mixture. Place bowl in a pan of ice and water to speed setting; chill, stirring several times, until as thick as unbeaten egg white. 
  6. While gelatin mixture chills, beat egg whites until foamy-white in a medium-sized bowl; beat in remaining 1/2 cup sugar, 1 tablespoon at a time until meringue stands in firm peaks. Beat 1 cup of the cream until stiff in a second medium-sized bowl. Fold meringue, then whipped cream into strawberry mixture until no streaks of white remain. Pour into cooled pastry shell. Chill several hours until firm. 
  7. Just before serving, beat remaining cream until stiff in a small bowl; spoon in the center of the pie. Garnish with remaining strawberries. 

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