Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
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, mash 1 1/2 cups sliced strawberries with fork to make 1 cup mashed berries. In 2-quart saucepan, mix sugar and cornstarch; stir in mashed strawberries and water. Cook, over medium heat, stirring constantly, until mixture boils and thickens. Boil and stir 1 minute. Remove from heat. Cool 5 minutes. If desired, stir in food color.
Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate at least 3 hours until set, before serving.
Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.
