I had some extra time on our trip to Texas, so I made Jello Pie! (my own invention) I wrote up a recipie for use by Jello lovers. Here it is!
Robby's Jello Pie
This pie is filled with fruit and Jello. It takes a little while to make it, but it's worth it.
Ingredients:
- 1 1/4 cups flour
- 1/2 shortening
- Ice water
- 1/4 teaspoon salt
- 2 cups water
- One Jello packet
- 1 1/2 cups fruit
The crust: (A pre-made pie crust will work and would be easier.)
- Whisk the flour and salt together in a medium sized bowl.
- Using a pastry blender, cut in the shortening until the mixture looks like coarse crumbs.
- Drizzle ice water a little bit at a time until the crumbs start to clump together. Gather the crumbs into a ball, wrap it in plastic wrap and chill it for 30 minutes
- Roll out the dough and put into a pie plate.
- Put a piece of wax paper over the crust and put uncooked beans or rice on top of the wax paper until it goes into the crust. (This acts like a filling and prevents bubbling) Cut off excess paper and place in the oven.
- Bake for 15 minutes at 425 degrees, then remove.
- Take out the beans and wax paper, then put aluminum foil around the edges.
- Bake for another 5 minutes or until the bottom is baked and looks like the edges.
- Take the crust out, remove the aluminum foil, and let it cool.
The filling:
- Prepare the Jello as directed on the box, and chill it until it starts to set (DO NOT let it set all the way).
- Cut up the fruit into small chunks. (Do not use pineapple, kiwi, gingerroot, papaya, figs, or guava, as the gelatin will not set).
To finish:
- Once the Jello has started to set, arrange the fruit on the bottom of the crust. Pour in the Jello.
- Place in the fridge for four hours, or overnight.
- Once the Jello has set all the way, top with Cool Whip or Reddi Whip, cut, and enjoy!
