- 2 cups crushed shortbread cookies
- 1/3 cup LAND O LAKES® Butter, melted
- 3 pt. (6 cups) strawberries, hulled
- 1 cup sugar
- 3 Tbsp. cornstarch
- 1/2 tsp. vanilla
- 1/4 tsp. salt
- Whipped cream, if desired
Heat oven to 350F. Combine all crust ingredients in small bowl. Press onto bottom and up sides of ungreased 9-inch glass pie pan. Bake for 8 minutes. Cool completely.
Meanwhile, mash 1 cup strawberries; add water to equal 1 1/3 cups. Combine sugar and cornstarch in 2-quart saucepan. Stir in mashed strawberry mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (15 to 20 minutes). Boil 1 minute; remove from heat. Stir in vanilla and salt. Cool 10 minutes.
Fill cooled crust with remaining strawberries; pour cooked strawberry mixture over strawberries. Refrigerate until mixture is thickened (at least 3 hours).
Garnish with whipped cream, if desired. Store refrigerated.