Betty Crocker's Fresh Strawberry Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 211.4
- Total Fat: 6.5 g
- Cholesterol: 5.0 mg
- Sodium: 131.6 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 3.1 g
- Protein: 1.8 g
View full nutritional breakdown of Betty Crocker's Fresh Strawberry Pie calories by ingredient
Introduction
Taste the essence of summer in every strawberries-and-cream bite! Pie crusts provide a simple addition to your mouth-watering dessert! Taste the essence of summer in every strawberries-and-cream bite! Pie crusts provide a simple addition to your mouth-watering dessert!Number of Servings: 8
Ingredients
-
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
3 pints (6 cups) fresh strawberries
1 cup sugar (1/2 Splenda Sugar Blend calculated)
3 tablespoons cornstarch (Roundy's calculated
1/2 cup water
4 to 5 drops red food color, if desired (omitted)
Topping
1 cup sweetened whipped cream (omitted)
Fresh Peach Pie:
Substitute 6 cups sliced peeled fresh peaches for the strawberries. Omit red food color.
Fresh Raspberry Pie:
Substitute 6 cups fresh raspberries for the strawberries.
Directions
Heat oven to 450°F.
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.
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 color.
Cool completely, about 30 minutes.
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.
Just before serving, top pie with sweetened whipped cream.
Cover and refrigerate any remaining pie.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user ARISU_2.
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.
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 color.
Cool completely, about 30 minutes.
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.
Just before serving, top pie with sweetened whipped cream.
Cover and refrigerate any remaining pie.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user ARISU_2.