Averie Cooks

1 Begin by blind baking your pie crust according to package directions or if using scratch pie crust, I would guess approximately 15 minutes at 425F. Tip: Make sure to weigh down the crust with dry beans or pie weights. Optionally, you can place a sheet of foil first over the raw crust, then place the beans or weights inside the foil so they're not in direct contact with the crust.
2 After baking for approximately 15 minutes, evenly brush with the egg whites and bake for another 3 minutes which helps seal the crust.
3 Remove from the oven, fill it with the strawberries; set aside.
4 To a medium saucepan, add the sugar, corn starch, water, and heat over medium heat until the sugar and corn starch are completely dissolved; should be just a few minutes.
5 Remove from the heat and stir in the Strawberry Jell-0 (one 6-ounce box or two 3-ounce boxes)
6 Let the mixture cool until it is just barely warm. However, you don’t want the sauce to set so keep an eye on it.Tip: Make sure the glaze has cooled to just slightly warm before pouring over the strawberries. If the strawberry pie glaze is too warm, the strawberries will start to actually cook, and then release their natural juices, sometimes called “weeping,” which causes the pie to seem runny and the crust to get soggy.
7 Pour the sauce over the strawberries, making sure to try to coat all the strawberries.
8 Place pie in the fridge to chill and set for at least 1 hour so the glaze has time to fully set up. (You can make the pie the night before if you're serving it for an event to make sure it's well-chilled.)
9 Optionally, serve with whipped cream, whipped topping, or vanilla ice cream.