Strawberry Patch Pie

ACTIVE TIME: 30 min. TOTAL TIME: 5 hrs. SERVES: 10

1⁄2 of 1 (11 oz.) pkg. piecrust mix 3⁄4 cup sugar

3 Tbs. cornstarch

1 (3 oz.) pkg. strawberry-flavored gelatin mix

6 cups strawberries, from 2 (16 oz.) conts., trimmed and sliced

Per serving: Cal. 207 Pro. 2g Carb. 39g Fiber 2g Sug. 27g Chol. 0mg Sod. 153mg Total fat: 5g Sat. 1g Trans. 0g

The easy secret to this filling? Adding strawberry gelatin for a double dose of berry-licious delight

1 Heat oven to 400°F. Coat 9" pie pan with cooking spray. Prepare crust mix according to package directions for 1 crust. On lightly floured surface, roll out dough into 12" circle. Fit into pie pan; flute. Line with foil and fill with dry beans or pie weights. Bake 15 min. Remove foil and beans; bake until golden brown and baked through; 5–8 min. Let cool on rack.

2 In pot over medium heat, whisk 3⁄4 cup water, sugar and cornstarch; bring to a boil, whisking constantly. Remove from heat; whisk in strawberry gelatin until dissolved. Transfer to large bowl; stir in strawberries. Spoon into pie shell. Cover; chill until set, 4 hrs.