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Steps
1
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.
2
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.
3
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.
4
Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.
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One frozen Pillsbury™ Deep Dish Pie Crust may be substituted for the refrigerated Pillsbury™ Pie Crust in this recipe. Bake pie crust as directed on package for One-Crust Baked Pie Shell.
For best results, eat your Fresh Strawberry Pie within 24 hours.
Can’t get enough of this Fresh Strawberry Pie? We’ve got even more strawberry pie recipes for you to try.
Are you new to pie baking? Check out our comprehensive How to Make Pie guide
and become a pro in no time.
