Fresh Strawberry Pie

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Fresh Strawberry Pie
  • Prep 30 min
  • Total 4 hr 0 min
  • Servings 8
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Taste the essence of summer in every strawberries-and-cream bite! Pie crusts provide a simple addition to your mouth-watering dessert!
Sep 16, 2010


  • 1/2 pkg (1 crust) Pillsbury* Refrigerated Pie Crusts, softened as directed on box

  • 1.5 L (6 cups ) fresh strawberries
  • 1 cup (250 mL) granulated sugar
  • 3 tbsp (45 mL) cornstarch
  • 1/2 cup (125 mL) water
  • 4 to 5 drops red food colour, if desired

  • 1 cup (250 mL) sweetened whipped cream


  • 1
    Heat oven to 400ºF. 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 colour. 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

  • Tip 1
    Fresh Peach Pie: Substitute 6 cups sliced peeled fresh peaches for the strawberries. Omit red food color.
  • Tip 2
    Fresh Raspberry Pie: Substitute 6 cups fresh raspberries for the strawberries.

Nutrition Information

No nutrition information available for this recipe
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