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

1 Ratings

1 Comments

Kitchen Tested

Prep 30 min
Total 4 hr 0 min
Servings 8

Summer is at its finest with delicious strawberries. MORE+ LESS-

By Tablespoon Kitchens

Updated December 22, 2016

Ingredients

Crust

pie crust from 1 box Immaculate Baking Co.™ ready-to-bake pie crusts, softened as directed on box

Filling

pints (6 cups) fresh strawberries

cup sugar

tablespoons cornstarch

1/2

cup water

Steps

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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 Information

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

% 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;