1 pint strawberries (cleaned and stems removed)
2 cups water
1 large package sugar free strawberry Jello
1 tablespoon cornstarch
2 1/2 cups all-purpose flour
1 3/4 teaspoon Equal Brand Sweetener for Recipes, or 6 packets Equal Brand Sweetener
1/2 teaspoon salt
8 tablespoons cold margarine, cut into pieces
10-11 tablespoons ice water
Lite Cool Whip Non-Dairy Frozen Whipped Topping, thawed
Boil water and cornstarch until it begins to thicken. Add jello; dissolve. Pour over 1 pint strawberries in prebaked crust ( see crust recipe below). Cover top with Lite Cool Whip.
Combine flour, Equal Sweetener and salt in bowl; cut in margarine with fork until mixture is crumbly. Mix in water, 1 tablespoon at a time, mixing after each addition. Refrigerate until ready to use or well chilled.
To Bake Crust:
Bake pie crust at 375 degrees F. For partially baked pie shells, bake 10 to 12 minutes. For fully baked crusts, bake 15 to 18 minutes. Instead of using foil or beans to hold down the crust, use a foil pan that is the same size as the pie pan and place in the crust for the first 6 minutes. When crust begins to color around the edges, take the pan out and finish to desired brown-ness.
Fill baked, cooled crust with strawberry filling, and top pie with Lite Cool Whip.
Pie makes 8 servings.
Submitted By: Tracey Edwards
Date: November 26, 2002