Strawberries, Cream and Crust
Strawberries, Cream and Crust 1/2 15-ounce package refrigerated ready-to-use piecrust (use 1 crust)
2 teaspoons sugar
vanilla ice cream
<LI>2 10-ounce packages frozen strawberries in syrup, partially thawed Preheat the oven to 425°F degrees. Unfold the piecrust and cut along the fold lines to make 4 wedges. Cut each wedge into three strips. Place on a baking sheet and sprinkle with the sugar. Bake about 10 minutes until lightly browned. To serve, put three strips of crust into four serving bowls, breaking crust in half if necessary to fit the bowl. Place a large scoop of ice cream in each bowl and top with the strawberries and syrup. Yields 4 servings.