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Sweetheart Strawberry Pie

Sweetheart Strawberry Pie recipe
photo by:kraft
Ideal for Valentine's Day, this pretty pie of fresh strawberries topped with a pudding-gelatin mixture is decorated with pastry hearts.
45 min
4 hr 45 min
8 servings
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what you need

 Pastry for 2-crust 9-inch pie
 egg, lightly beaten
Tbsp.  water
Tbsp.  sugar
pkg.  (4-serving size) JELL-O Strawberry Flavor Gelatin
pkg.  (4-serving size) JELL-O Vanilla Flavor Cook & Serve Pudding
cups  water
cups  strawberries, hulled, halved

Make It

PREHEAT oven to 450°F. Place half of the pastry on lightly floured surface; roll out to 11-inch circle. Place in 9-inch pie plate, allowing a 1-inch overhang. Turn under edge; flute. Pierce pastry shell with fork. Bake 12 to 15 minutes or until lightly browned. Cool on wire rack.

MEANWHILE, reduce oven temperature to 425°F. Roll out remaining pastry to 1/8-inch thickness. Cut into heart shapes with cookie cutter. Place on ungreased baking sheet. Beat egg with 1 Tbsp. water. Brush over pastry hearts; sprinkle with sugar. Bake 8 minutes or until lightly browned. Cool.

MIX dry gelatin, dry pudding mix and 1-1/4 cups water in medium saucepan until well blended. Bring just to boil on high heat, stirring constantly. Remove from heat. Let stand 5 minutes. Arrange strawberries, cut sides down, in pastry shell. Cover with gelatin mixture. Refrigerate 4 hours or until set. Top with pastry hearts just before serving. Store leftover pie in refrigerator.

Kraft Kitchens Tips

Food Facts
Wash strawberries just before using. Gently pat with paper towels to remove excess moisture.
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