Blue Ribbon Strawberry Pie Recipe

• 1 Pet-Ritz deep dish pie crust shell
• 1 quart. fresh strawberries, washed and hulled
• 1 c. sugar
• 1/4 c. cornstarch
• 1 c. water
• Few drops red food coloring
• 1 container LaCreme whipped topping, any size

1. Preheat oven to 400 degrees.
2. Bake pie shell according to directions for empty baked crust.
3. Cold.
4. Chop 1 c. of strawberries.
5. Combine sugar and cornstarch in a 2-qt saucepan.
6. Stir in water gradually till smooth.
7. Add in minced strawberries.
8. Cook, stirring constantly till mix thickens and boils.
9. Remove from heat.
10. Stir in food coloring.
11. Cold in refrigerator 1/2 hour.
12. Pour 3/4 of the syrup mix into prepared pie crust.
13. Stand up remaining strawberries in pie crust, reserving 1/4 c. (about 3 large strawberries) for garnish.
14. Pour remaining syrup over strawberries.
15. Refrigeratetill hard, about 3 hrs.
16. To serve, top each slice with LaCreme and slice of reserved strawberry.

petritz deep dish pie crust shell, fresh strawberries, sugar, cornstarch, water, drops red food coloring, topping

Taken from cookeatshare.com/recipes/blue-ribbon-strawberry-pie-31433 (may not work)