Do you post pictures on Facebook for throw-back Thursday? Well, this pie is a throw-back to the ’80’s. My beautiful mom used to make this pie all the time with Pillsbury pie crust. This recipe is fun and simple to make which always appeals to me. No fuss. All you need is pie crust; store bought or homemade, a couple pints of strawberries, sugar and whipped cream. Delicious!
Crust
- 1 refrigerated pie crust or make your own
Filling
- 3 pints (6 cups) fresh strawberries
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup water
Topping
- 1 cup whipped cream
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Heat oven to 400°F. Bake pie crust as directed on box or bake your own pie crust using 9-inch glass pie plate. Cool completely for about 15 minutes.
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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. Cool completely, about 30 minutes.
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Place remaining strawberries in the baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set for about 3 hours.
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Just before serving, top pie with whipped cream.
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