Set aside 1 cup strawberries. Arrange remaining berries in pastry shell. With a fork, mash reserved 1 cup of strawberries; set aside.
In a saucepan, combine sugar and water. Cook and stir until sugar is dissolved. Add mashed strawberries and bring to a boil.
Combine cornstarch and cold water until smooth. Gradually stir into strawberry mixture. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in food coloring, if desired.
Cool for 15-20 minutes, stirring occasionally. Spoon over strawberries in crust. Refrigerate for at least 2 hours. Garnish with whipped topping
Originally Submitted
11/18/2010
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