1 ea Deep Dish Pie Crust Shell 1 c Water
1 qt Fresh strawberries,hulled 1 x Few drops red food coloring
1 c Sugar 1 pk Whipped Topping,any size
1/4 c Cornstarch
Preheat oven to 400 degrees.Bake pie shell according to directions for
empty baked crust.Cool.Chop one cup of strawberries.Combine sugar and
cornstarch in a 2 qt. saucepan.Stir in water gradually until
smooth.add chopped strawberries.Cook,stirring constantly,until
mixture thickens and boils.Remove from heat.Stir in food
coloring.Cool in refrigerator 1/2 hour.Pour 3/4 of the syrup into
prepared pie crust. Stand up remaining strawberries in pie
crust,reserving 1/4 cup (about 3 large strawberries) for garnish.Pour
remaining syrup over strawberries Chill until firm,about 3 hours.To
serve,top each slice with Whipped Topping and a slice of reserved
strawberry.
Yields
6 servings