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Makeover Grandma's Strawberry Pie

Shannon Chabes of Portage, Indiana wanted a lighter version of her grandma's classic summer pie. Our Test Kitchen came up with this one that offers all the flavor of the original but a fourth less fat and 152 fewer calories per slice. How sweet is that?

8 ServingsPrep: 40 min. + chilling

Ingredients

1-1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons cold butter
3 tablespoons canola oil
4 to 5 tablespoons buttermilk
FILLING:
1/2 cup sugar
2 tablespoons cornstarch
1 cup cold water
1 package (.3 ounce) sugar-free strawberry gelatin
4 cups sliced fresh strawberries
1/2 cup reduced-fat whipped topping

Directions

In a large bowl, combine the flour, sugar and salt; cut in butter
until crumbly. Gradually add oil, then buttermilk, tossing with a
fork until dough forms a ball.
Between two sheets of lightly floured waxed paper, roll out pastry to
fit a 9-in. pie plate. Transfer pastry to pie plate; trim to 1/2 in.
beyond edge of plate. Flute edges.
Line unpricked pastry shell with a double thickness of heavy-duty

2 of 2

Makeover Grandma's Strawberry Pie (continued)

Directions (continued)

foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes
longer or until lightly browned (cover edges with foil during the
last few minutes to prevent overbrowning if necessary). Cool on a
wire rack.
For filling, in a small saucepan, combine sugar and cornstarch. Stir
in water until smooth. Bring to a boil, stirring constantly. Cook
and stir for 2 minutes or until thickened. Remove from the heat;
stir in gelatin until dissolved. Let stand for 15 minutes.
Place strawberries in a large bowl. Add gelatin mixture; gently toss
to coat. Pour into crust. Refrigerate for 4 hours or until set.
Garnish with whipped topping. Yield: 8 servings.

Nutrition Facts: 1 piece with 1 tablespoon whipped topping equals 255 calories, 10 g fat (3 g saturated fat), 12 mg cholesterol, 150 mg sodium, 39 g carbohydrate, 2 g fiber, 3 g protein.