9 Inch frozen ready-to-bake
-deep-dish pie shell; thawed
4 pt Fresh whole strawberries;
-hulled and divided
3/4 c Sugar
3 tb Cornstarch
1/2 c Water
1/8 ts Red food color
Bake the pie shell according to the package directions; let cool. In a
medium-sized saucepan, cook 1 pint strawberries and the sugar over medium
heat until the sugar dissolves, crushing the strawberries with the back of
a spoon. In a small bowl, whisk together the cornstarch and water until the
cornstarch is dissolved, then add to the strawberry mixture. Cook for 5 to
6 minutes, or until the mixture has thickened, stirring frequently. Remove
from the heat, add the food color, and mix until well blended; allow to
cool completely. In a large bowl, combine the remaining strawberries and
the cooled strawberry mixture until the whole strawberries are well coated.
Spoon into the pie shell, cover loosely, and chill for at least 2 hours, or
until ready to serve.
NOTE: I like to top slices of this with dollops of fresh whipped cream.
Mmm!
Yields
6 Servings