Serves: 8
Total Calories: 201
1. Heat oven to 450°F. Prepare pie crust for one-crust baked shell using 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely.
2. Meanwhile, in small bowl, crush enough strawberries to make 1 cup. In medium saucepan, combine sugar and cornstarch add crushed strawberries and water. Cook until mixture boils and thickens, stirring constantly. Stir in food color. Cool 30 minutes or until completely cooled.
3. Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate 3 hours or until set. To serve, top with whipped cream. Store in refrigerator.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 340 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 6 g 30% * Cholesterol: 25 mg 8% * Sodium: 110 mg 5% * Total Carbohydrate: 53 g 18% * Dietary Fiber: 3 g 12% * Sugars: 36 g * Protein: 2 g * Vitamin A: 6% * Vitamin C: 80% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 3 Fruit, 2 1/2 Fat or 3 1/2 Carbohydrate, 2 1/2 Fat
Variations
Fresh Peach Pie: Substitute sliced fresh peaches for strawberries. Omit red food color.
Fresh Raspberry Pie: Substitute fresh raspberries for strawberries.
This Fresh Strawberry Pie recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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