Strawberry Cobbler

In a saucepan, combine sugar, 1 cup water, and cornstarch. Cook on medium heat until sugar is dissolved and ingredients are well combined. Add jello and stir until combined. Add more water if necessary to fill the baking dish (see note below).

Place two pie crusts in a 9×13 baking dish, covering the bottom and sides of the dish. Add strawberries and jello mixture. Top with remaining pie crusts and press edges together. Cut a slit in the top of the crust to allow for steam to escape.

In a 350-degree oven, bake cobbler for 35-45 minutes. Brush with butter about halfway through baking time and again at the end. Allow to cool before serving.

Note: Pictured is a half recipe. I used too much water and the result was a runny cobbler. It was still delicious so I spooned out some liquid and it congealed better. However, if you were planning on eating this with ice cream, the liquid would make a good sauce.