Ingredients
Dough for single-crust pie1 package (10 ounces) frozen sweetened sliced strawberries, thawed1 package (3 ounces) strawberry gelatin2 cups vanilla ice creamSliced fresh strawberries, optional
Preparation
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
Drain strawberries into a 1-cup measuring cup and reserve juice; set berries aside. Add enough water to juice to measure 1 cup; pour into a large saucepan. Bring to a boil over medium heat. Remove from the heat; stir in gelatin until dissolved. Add ice cream; stir until blended. Refrigerate for 5-10 minutes or just until thickened (watch carefully).
Fold in reserved strawberries. Pour into crust. Refrigerate until firm, about 1 hour. Garnish with fresh strawberries if desired. Refrigerate leftovers.
