Crust

  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

  • 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

Topping

  • 1 cup sweetened whipped cream

 

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.

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.

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.

Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.


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