Fresh Strawberry Pie

Fresh Strawberry Pie

Taste the essence of summer in every strawberries-and-cream bite! Pie crusts provide a simple addition to your mouth-watering dessert!

Prep Time

30

Minutes

Total Time

4:00

Hrs:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Fresh Peach Pie:
Substitute 6 cups sliced peeled fresh peaches for the strawberries. Omit red food color.
Fresh Raspberry Pie:
Substitute 6 cups fresh raspberries for the strawberries.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 135mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 2g,
    • Sugars 33g),
  • Protein 2g;
Percent Daily Value*:
    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.