4-Ingredient Strawberry Pie
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Summer is at its finest with delicious strawberries.MORE+LESS-
Updated December 22, 2016
Crust
1
pie crust from 1 box Immaculate Baking Co.™ ready-to-bake pie crusts, softened as directed on box
Filling
3
pints (6 cups) fresh strawberries
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1
Heat oven to 400°F. Bake pie crust as directed on box for One-Crust Pie, 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 red 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
Cover and refrigerate any remaining pie.
Expert Tips
- You can add 4 to 5 drops red food color to the strawberry cornstarch mixture if your strawberries need more color.
- Top with fresh whipped cream to make this even more delicious!
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 70
% Daily Value
- Total Fat
- 7g
- 11%
- Saturated Fat
- 2 1/2g
- 13%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 125mg
- 5%
- Potassium
- 170mg
- 5%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 31g
- Protein
- 1g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 50%
- 50%
- Calcium
- 10%
- 10%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.