- 8
Ingredients
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 3 pints (6 cups) fresh strawberries
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup water
- 4 to 5 drops red food color, if desired
- 1 cup sweetened whipped cream
Preparation
Step 1
1
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
2
Meanwhile, in small bowl, crush enough strawberries to make 1 cup. In 2-quart saucepan, mix sugar and cornstarch; stir in crushed strawberries and water. Cook, stirring constantly, until mixture boils and thickens. If desired, stir in food color. Cool completely, about 30 minutes.
3
Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.
4
Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.