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4-Ingredient Strawberry Pie

Name: 4-Ingredient Strawberry Pie
Prep time: 30 min
Total time: 4 h
Yield: 8
Ingredients: 1 pie crust from 1 box Immaculate Baking Co.™ ready-to-bake pie crusts, softened as directed on box; 3 pints (6 cups) fresh strawberries; 1 cup sugar; 3 tablespoons cornstarch; 1/2 cup water

2 Ratings

2 Reviews

Kitchen Tested

Prep 30 min
Total 4 hr 0 min
Servings 8

Summer is at its finest with delicious strawberries.

By Tablespoon Kitchens

Updated December 22, 2016

Ingredients

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
1 cup sugar
3 tablespoons cornstarch
1/2 cup water

Steps

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.

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

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

% Daily Value*:

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;