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Fresh Strawberry Pie

Enjoy this traditional strawberry pie topped with whipped cream – a sweet treat.

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  • prep time 30 min
  • total time 4 hr 0 min
  • ingredients 7
  • servings 8
 

Ingredients

Crust

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

Filling

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

Topping

1
cup sweetened whipped cream

SAVE ON THIS RECIPE!

LOCATION

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, 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.
  • 3 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.
  • 4 Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.
  • 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, 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.
  • 3 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.
  • 4 Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

Substitute 6 cups sliced peeled fresh peaches for the strawberries. Omit red food color.

Substitute 6 cups fresh raspberries for the strawberries.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
135mg
135%;
Total Carbohydrate
51g
51%
(Dietary Fiber
2g
2%
  Sugars
33g
33%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
60%;
Calcium
2%;
Iron
2%;
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.