Ingredients
Dough for single-crust pie1 cup plus 3 pints fresh strawberries, divided2/3 cup sugar1/2 cup water2 tablespoons cornstarch2 tablespoons cold water2 to 3 drops red food coloring, optional1/2 cup reduced-fat whipped topping
Preparation
Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Line crust with a double thickness of foil. Fill with pie weights. Bake until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack.
With a fork, mash 1 cup strawberries; set aside. Arrange remaining berries in pastry shell.
In a saucepan, combine sugar and water; cook and stir until sugar is dissolved. Add mashed strawberries and bring to a boil. Combine cornstarch and cold water until smooth. Gradually stir into strawberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired.
Cool for 15-20 minutes, stirring occasionally. Spoon over berries in pastry. Refrigerate for at least 2 hours. Garnish with whipped topping.
