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1
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Make 1/2 recipe of "CLASSIC PIE CRUST." Line unpricked pastry shell with double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil. Brush piecrust with mixture of 1 egg white & 1 tablespoon water that has been whipped together using a fork. Bake 5 minutes longer. Cool completely on a wire rack before filling.
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2
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Wash, drain berries. Blot off excess moisture before cutting. Cut berries in thirds. Set aside in refrigerator until ready to fill pie crust.
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3
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In a 2 qt saucepan, mix cornstarch and sugar thoroughly. Then add water. Heat to boiling. Simmer 5 minutes until thickened.
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4
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Add jello. Mix well. Cover with Saran Wrap and cool to room temperature.
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5
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Arrange berries in baked pie shell. Pour cooked and cooled jello mixture over the berries. Chill for a couple of hours and top with whipped cream that has been sweetened to taste (3 Tbs powdered sugar & 1 tsp vanilla).
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