Strawberry Pie Dip & Pie Crust Dippers

• Vegetarian

• Produce

  • 6 cups Strawberries, fresh

• Baking & Spices

  • 4 tbsp Cornstarch
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla
  • 1 Whipped cream or whipped topping

• Bread & Baked Goods

  • 1 box Pillsbury pie crusts, Refrigerated

• Liquids

  • 1 cup Water

Found on snappygourmet.com

Description

Ingredients

• 6 cups fresh strawberries, finely chopped; divided
• 1 cup water, divided
• ½ cup sugar
• 4 tablespoons cornstarch
• ½ teaspoon vanilla
• 1 box Pillsbury refrigerated pie crusts, softened as directed on box (2 crusts)
• Whipped cream or whipped topping
• 6 cups fresh strawberries, finely chopped; divided
• 1 cup water, divided
• ½ cup sugar
• 4 tablespoons cornstarch
• ½ teaspoon vanilla
• 1 box Pillsbury refrigerated pie crusts, softened as directed on box (2 crusts)
• Whipped cream or whipped topping

Directions

• Place one cup of chopped strawberries and ¾ cup of water into medium saucepan over medium-high heat. Bring to a boil, reduce heat, simmer for 2-3 minutes. Mash strawberries with fork or potato masher until fully mashed. Stir in sugar.
• Meanwhile, whisk together cornstarch and remaining ¼ cup water in small bowl until smooth. Slowly stir into saucepan and stir until thickened, about 1-2 minutes. Remove from heat.
• Stir remaining 5 cups of strawberries and vanilla into saucepan until well combined. Spoon into serving dish(es) such as a large pie plate or several small serving bowls. Cover and refrigerate for 3-4 hours or until chilled.
• While strawberry dip is cooling prepare pie crust dippers. Preheat oven to 450 degrees F. Line baking sheets with parchment paper.
• Roll out one of the softened pie crusts and using a 2-inch round cookie cutter, cut out rounds. Reroll scraps and keep cutting out rounds. You should have about 36 rounds when all done. Place rounds on baking sheets and prick each round several times with a fork to prevent puffing.
• Bake pie crust rounds at 450 degrees F for about 6-9 minutes or until light golden brown around edges. Place pie crust rounds on racks to cool, then repeat process with remaining pie crust. Cool crust dippers completely then store in covered container until ready to serve.
• Before serving, top strawberry pie dip with whipped cream or whipped topping and serve with pie crust dippers.
• Place one cup of chopped strawberries and ¾ cup of water into medium saucepan over medium-high heat. Bring to a boil, reduce heat, simmer for 2-3 minutes. Mash strawberries with fork or potato masher until fully mashed. Stir in sugar.
• Meanwhile, whisk together cornstarch and remaining ¼ cup water in small bowl until smooth. Slowly stir into saucepan and stir until thickened, about 1-2 minutes. Remove from heat.
• Stir remaining 5 cups of strawberries and vanilla into saucepan until well combined. Spoon into serving dish(es) such as a large pie plate or several small serving bowls. Cover and refrigerate for 3-4 hours or until chilled.
• While strawberry dip is cooling prepare pie crust dippers. Preheat oven to 450 degrees F. Line baking sheets with parchment paper.
• Roll out one of the softened pie crusts and using a 2-inch round cookie cutter, cut out rounds. Reroll scraps and keep cutting out rounds. You should have about 36 rounds when all done. Place rounds on baking sheets and prick each round several times with a fork to prevent puffing.
• Bake pie crust rounds at 450 degrees F for about 6-9 minutes or until light golden brown around edges. Place pie crust rounds on racks to cool, then repeat process with remaining pie crust. Cool crust dippers completely then store in covered container until ready to serve.
• Before serving, top strawberry pie dip with whipped cream or whipped topping and serve with pie crust dippers.