Fresh Fruit Pie

1 baked pie shell

*Note: You can see our Pie Crust recipe here. Roll dough to fit a 9-inch pie pan. Flute the edges (like a pumpkin pie) and poke bottom/edges with a fork to minimize bubbling. Put another pan on top and bake at 350°F for 10 minutes. Remove top pan and bake an additional 10 minutes to brown the crust. Let cool.

1 quart any fresh fruit (strawberries, blueberries, raspberries, blackberries, etc. or any combination).

Filling:

1 ½ c. water

¾ c. sugar

2 T. cornstarch

3 oz. pkg jello (any flavor to compliment fruit choice)

Combine water, sugar, cornstarch and jello in a saucepan and bring to a boil until thick. Remove from heat and let cool. Refrigerate for about an hour until it starts to set up. Pour fruit into baked pie shell then pour filling over fruit. Refrigerate before serving. Top with whipped cream, if desired.