Fresh Strawberry Pie

Taste the essence of summer in every strawberries-and-cream bite!

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Servings 8

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( 37 ) Ratings

37 Ratings

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ingredients 9
Prep Time 30 min
Total Time 2 hr 30 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

3: pints (6 cups) fresh strawberries

1/2: cup sugar

2: tablespoons cornstarch

1/2: cup water

1/2: teaspoon almond extract

4: to 6 drops red food color, if desired

Topping

3: tablespoons grenadine syrup

2: cups frozen (thawed) fat-free whipped topping

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Directions

1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2 Meanwhile, wash and hull strawberries; drain well on paper towels.
3 In 2-quart saucepan, mix sugar and cornstarch. Stir in water. Cook over medium-high heat, stirring constantly, until mixture boils. Cook 1 minute, stirring constantly, until glaze mixture is thickened and clear. Remove from heat. Stir in almond extract and food color. Cool 10 minutes.
4 In large bowl, gently mix strawberries and glaze mixture. Spoon berry mixture evenly into cooled baked shell.
5 In medium bowl, gently fold grenadine syrup into whipped topping until well blended. Spoon evenly over berries. Refrigerate at least 2 hours or until set before serving. If desired, garnish with fresh strawberry halves. Best if served day made. Store in refrigerator.