1 refrigerated pie crust
4 cups fresh, whole strawberries, stems removed, quartered, divided
½ cup water
½ cup sugar or sugar substitute
2 tablespoons cornstarch
1 cup fresh blueberries
1 cup fresh raspberries
½ teaspoon vanilla or almond extract
- Preheat oven to 375 degrees F. Place pie crust in 9-inch deep-dish pie pan. Pierce bottom and sides of crust with fork. Bake 12 minutes or until lightly golden. Place on cooling rack. Finely grate lemon peel over crust. Cool completely.
- Puree 1 cup strawberries, water, sugar and cornstarch in blender. Pour into large saucepan. Bring to a boil over medium-high heat. Boil 1 minute, stirring constantly. Remove from heat. Let stand 10-15 minutes to cool slightly.
- Add remaining strawberries, blueberries, raspberries and extract to cooked strawberries. Stir gently until well-mixed. Spoon into pie crust. Cover with plastic wrap. Refrigerate until firm. Makes 8 slices.