Step 1

Preheat oven to 375°F and line a 9-inch pie crust with the defrosted pie crust.

Step 2

Prick the dough with a fork in several areas of the crust. Cover the pie crust with parchment paper and fill with dried beans or pie weights.

Step 3

Blind bake the pie crust for 8 to 10 minutes.

Step 4

Remove the parchment paper and beans and let the crust cool completely.

Step 5

Preheat oven to 350°F.

Step 6

Puree strawberries in a blender and pass the puree through a mesh strainer, discarding the seeds and pulp.

Step 7

Whisk egg yolks into the strawberry puree. Once combined, whisk in the breadcrumbs followed by the sugar.

Step 8

Whisk in butter pieces (don’t worry that the butter isn’t incorporated) and whisk in the vanilla and food coloring (if you want to use coloring).

Step 9

Pour the filling into the cooled pie crust and bake for 30 minutes. Cool completely. Garnish with whipped cream, serve and enjoy!