Fresh Strawberry Pie

(36)
  6 reviews
  • 30 min prep time
  • 2 hr 30 min total time
  • 9 ingredients
  • 8 servings

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

Directions

  1. 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. 2 Meanwhile, wash and hull strawberries; drain well on paper towels.
  3. 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. 4 In large bowl, gently mix strawberries and glaze mixture. Spoon berry mixture evenly into cooled baked shell.
  5. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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