Strawberry pie is one of my favorites! At one time I made them with jello and strawberries, but have since found this recipe and I like it so much better. I can make my own pie crusts, but it’s much easier and quicker to buy one in the refrigerated section at the grocery store. For me, nothing says spring/summer like a strawberry pie!
1 refrigerated pie crust
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
Heat oven to 450°F. Bake pie crust as directed on box using a 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
In a small bowl, crush enough strawberries to make 1 cup or purée in blender. 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.
Place remaining strawberries (sliced) in cooled pie crust. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.
Top each slice of pie with whipped cream. If you have any left, cover and refrigerate.