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The merry, berry month of May.

Fresh Strawberry Pie

1-1/4 cup sugar
1 tablespoon cornstarch
3 tablespoons fresh lemon juice
3-ounce package strawberry Jell-O
1 quart fresh strawberries, cleaned, hulled and sliced
1-1/2 cups water
1 baked 9-inch deep-dish, or regular 10-inch pie shell

In a medium saucepan, combine sugar and cornstarch. Add water and lemon juice. Over high heat, bring to a boil. Reduce heat, cook and stir until slightly thickened and clear, 4 to 5 minutes. Add Jell-O, and stir until dissolved. Allow to cool to room temperature.

Stir strawberries into gelatin mixture. Turn into a baked and cooled 9-inch deep-dish or regular 10-inch pie shell. Chill 4 to 6 hours or until set. Serve topped with whipped cream, if desired.

Note: This a generous recipe, so a regular 9-inch pie shell may not accommodate it. To ensure complete success, use a deep-dish 9-inch shell, or a regular 10-inch shell instead.

More berries: Blueberry Tea Bread and later with Texas Blackberry Pie.

You can find these and over 600 more recipes in Grandma's Cookbook.

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Texas Cooking Recipe of the Week