Summer Strawberry Pie

• 2 containers Strawberries (16 Ounce Packages)
• 4 cups Water
• 4 Tablespoons Cornstarch
• 1 cup Sugar, Plus 2 Tablespoons, Divided
• 6 ounces, weight Package, Strawberry Jello
• 2 sticks Melted Butter
• 2 cups Flour

1. First, I take two small containers of strawberries. You can use more, you can use less. I clean them and slice them pretty small. Set aside.
2. Then, fill a saucepan with 4 cups water, 4 Tablespoons cornstarch and 1 cup sugar. Cook on medium heat for twenty minutes, stirring occasionally. Take the mixture off heat and stir in a 6 ounce package of Strawberry Jello and stir until dizzolved. Let cool. Set aside.
3. Now its time to make the crust. You need 2 sticks of melted butter, 2 cups flour and the reserved 2 Tablespoons of sugar. Mix.
4. Press crust mixture into 9x13 pan and bake 15-20 minutes at 350 until golden brown. Let the crust and Jello mixture cool completely. Once both are cool, pour the Jello mixture on top of the crust and refrigerate the pie until set.

containers strawberries, water, cornstarch, sugar, strawberry jello, butter, flour

Taken from tastykitchen.com/recipes/desserts/summer-strawberry-pie/ (may not work)