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Fresh Strawberry Pie

Course Dessert


  • 4 C. fresh strawberries hulled
  • 1 C. granulated sugar or 1/3 C. honey and 1/2 C. sugar
  • 1/4 C. water
  • 3 T. cornstarch
  • 1/4 tsp. salt
  • 1 tsp. butter
  • 1 9-inch pastry shell baked
  • 1 C. whipped topping


  • Line baked and cooled pastry shell with 2 cups uncooked strawberries, arrange hulled side down. Make a sauce with the other 2 cups of strawberries, cut up and cook until thick with sweetener, water, cornstarch and salt, mixed together. Remove from heat, add butter and stir well. Cool mixture, then pour over berries in the pastry shell. Refrigerate until ready to serve.