Fresh Strawberry Pie

Prep Time: 30 min
Total Time: 4 hr 0 min
Servings: 8

Taste the essence of summer in every strawberries-and-cream bite! Pie crusts provide a simple addition to your mouth-watering dessert!



  • 1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package


  • 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

  • Substitute 6 cups fresh raspberries for the strawberries.
  • Substitute 6 cups sliced peeled fresh peaches for the strawberries. Omit red food color.