Classic Strawberry Pie Recipe


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.