- 1 pie crust (I used the roll-out Pillsbury ones, but by all means, make your own if you have time! :) )
-6 cups strawberries, halved
-1 cup water
-1/4 cup sugar
-2 tablespoons cornstarch
- Few drops red food coloring (optional)
- Light frozen whipped dessert topping, thawed (*I made my own - see recipe below)
1. Preheat oven to 450 degrees. Roll out crust in a pie plate, trim and flute edges. Prick bottom and sides of pastry generously with a fork. Use pie weights (or dried beans) to keep crust from bubbling. Bake in a 450 degree oven for 10 to 12 minutes or until pastry is golden. Cool on a wire rack.
2. In a blender or food processor bowl (or Magic Bullet) combine 1 cup of the strawberries and the water. Cover and blend or process until smooth. Transfer to a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, for 2 minutes.
3. In a medium saucepan stir together sugar and cornstarch; stir in strawberry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. If desired, stir in enough red food coloring to tint a rich red color. Cool to room temperature.
4. Fold remaining strawberries into cooled mixture; transfer mixture to pastry shell. (I layered mine to give them a "shingle" look. I've also seen people leave them whole and put them stem side down in concentric circles.) Cover; chill for 3 to 4 hours. If desired, serve with whipped topping.
-1 teaspoon unflavored gelatin-4 teaspoons cold water-1 cup heavy whipping cream-1/4 cup sifted icing sugar (confectioners sugar)