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KF: Fresh Strawberry Pie

Source of Recipe

.
KF: Fresh Strawberry Pie

Bettycrocker.com
35 reviews rate this recipe 4 of 5 stars.
Prep Time 30 min - Total Time 4 hr 0 min
Servings 8

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

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

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

Substitute 6 cups fresh raspberries for the strawberries.

1 slice equals: 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 ++++ Exchanges: 1 Starch; 2-1/2 Other Carbohydrate; 2 Fat; ++++ Carbohydrate Choice 3-1/2