Fresh Strawberry Pie


Fresh Strawberry Pie



  • 1box 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


  • 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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