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Fresh Strawberry Pie

Crust:
1 1/4 cupsall-purpose flour
1/4 teaspoonsalt
1/2 cupbutter, chilled and diced
1/4 cupice water
Filling:
2-1/2 quartsfresh strawberries
1/2 cupwater
2/3 cupsugar
2 tablespoonscornstarch
1 tablespoonfresh lemon juice
1/2 cupfrozen reduced-calorie whipped topping, thawed and divided
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Fresh Strawberry Pie - Instructions

Crust:
Chill all ingredients 30 minutes prior to making crust.

In a large mixing bowl, sift together flour and salt. Using a pastry blender, cut butter into flour
until mixture resembles coarse sand. Stir in water, a tablespoon at a time, until comes together. Form
dough into a ball and wrap in plastic. Chill thoroughly, up to overnight, before rolling out.

Pre-heat oven to 350 F.

On a lightly floured surface with a rolling pin, roll dough out to fit a 9-inch pie plate. Place crust
in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Flute the edges, if
desired.

Line the crust with aluminum foil and add pie weights or dry beans. Bake in preheated oven for 10 to 15
minutes until golden brown. Remove from oven, and remove foil and pie weights. Cool in the pie pan on a
wire rack until room temperature, before filling.

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Fresh Strawberry Pie - Instructions Continued

Filling:
Using a potato masher, mash 2 cups strawberries. In a medium sauce pan, combine mashed strawberries and
water. Bring to a boil over medium-low heat, and cook 5 minutes, stirring occasionally. Press the
strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid. If necessary, add
enough water to measure 1 cup.

In medium sauce pan, combine 2/3 cup sugar and cornstarch in a pan. Whisk in strawberry liquid. Bring to
a boil over medium heat, and cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove
from heat and stir in lemon juice.

Pour small amount of strawberry mixture evenly into bottom of prepared pie crust. Arrange hulled and
cleaned strawberries, stem sides down, in the crust. Pour remaining strawberry mixture over berries.
Chill for at least 3 hours. Serve with whipped topping, if desired.

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