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Classic Strawberry Pie

Classic Strawberry Pie

Oxmoor House JANUARY 2006

  • Yield: 8 servings (serving size: 1 slice pie and 1 tablespoon whipped topping)
  • Cook time:14 Minutes
  • Prep time:15 Minutes
  • Other:3 Hours


  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 1 (1-pound) package fresh strawberries, sliced (about 3 cups)
  • 1/2 cup sugar
  • 1 cup water
  • 2 1/2 tablespoons cornstarch
  • 2 teaspoons lemon juice
  • 2 teaspoons sugar-free strawberry-flavored gelatin
  • 1/2 cup frozen reduced-calorie whipped topping, thawed


Preheat oven to 450°.

Unroll dough into a 9-inch pie plate. Fold edges under and flute; pierce bottom and sides with a fork. Bake at 450° for 9 minutes or until lightly browned. Cool completely.

Meanwhile, combine strawberries and sugar in a medium bowl; toss well, and set aside.

Combine water, cornstarch, and lemon juice in a small saucepan, stirring until well blended. Bring to a boil, and cook 1 minute or until thick, stirring constantly. Add gelatin, stirring until gelatin dissolves. Pour over strawberries, stirring to coat. Pour into prepared crust. Cover and chill at least 3 hours. Top each serving with whipped topping.

Nutritional Information

Amount per serving
  • Calories: 208
  • Fat: 7.7g
  • Saturated fat: 3.5g
  • Protein: 1.7g
  • Carbohydrate: 34.2g
  • Cholesterol: 5mg
  • Iron: 0.3mg
  • Sodium: 109mg
  • Calories from fat: 33%
  • Fiber: 1.3g
  • Calcium: 14mg

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Classic Strawberry Pie recipe