Ingredients

• 4  cups frozen unsweetened strawberries, partially thawed in refrigerator
• 3/4  cup sugar, C&H
• 4  tablespoons cornstarch
• 1  box (11-oz.) pie crust mix, Betty Crocker
• 1/3  cup strawberry nectar, chilled, Kern's
•   All-purpose flour, for dusting
• 1  egg, beaten with 1 tablespoon water
•   Granulated sugar, C&H

Directions

1. Preheat oven and a baking sheet to 450 degree F. Place strawberries in a large bowl. Sift 3/4 cup sugar and the cornstarch over partially thawed strawberries. Stir to combine; set filling aside.

2. In a medium bowl, combine crust mix and strawberry nectar. Stir until soft dough forms. Divide into two pieces, form balls, and flatten into disks. On a flour-dusted surface, roll one of the disks 1-1/2 inches larger than an inverted 9-inch pie plate. Fold rolled dough in half, place in pie plate, and unfold. Press dough into plate, but do not stretch. Trim dough 1/2 inch from edge of plate.

3. Roll out second disk and fold in half. Pour filling into bottom crust. Place top crust over filling and unfold. Press along rim to seal and trim edges. Press fork into edges or crimp to make decorative edge. Cut vent slits in top crust or punch center with small decorative cutter. Brush top crust with beaten egg mixture. Sprinkle with granulated sugar.

4. Place pie on preheated baking sheet in oven. Bake for 10 minutes. Reduce heat to 350 degree F; continue baking for 50 to 60 minutes, or until filling is bubbly and crust is golden brown. Cool completely before cutting. Makes 8 servings.