(One 9″ Pie)
- 1 pkg. “JIFFY” Pie Crust Mix
- 2 Tbsp. margarine or butter, softened
- 4-5 Tbsp. cold water
- 6 cups fresh strawberries, divided
- 1/2 cup water
- 3/4 cup sugar
- 3 Tbsp. cornstarch
- 1 container (8 oz.) whipped topping (optional)
Preheat oven to 450°F.
Combine pie crust mix and margarine or butter. Blend well. Add 4-5 tablespoons of water (1 tablespoon at a time). Stir with fork until dough holds together. Form dough into a ball. Roll out on well-floured surface to 1” larger than inverted pie pan. Place in pan. Trim edge and flute. Prick bottom and sides of crust with fork. Bake 10-13 minutes. Set aside to cool. In saucepan, combine sugar and cornstarch. Mash enough strawberries to make 1-1/4 cups. Add 1/2 cup water. Stir into sugar mixture. Cook over medium heat, stirring constantly, and bring to a boil. Cook an additional 3 minutes, stirring constantly. Set aside to cool. Slice remaining strawberries and stir into cooled sauce. Mix to coat. Pour into cooled pie crust. Chill and serve with whipped topping (optional).
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