Fresh Strawberry Pie


  • 9-inch baked pie shell
  • 1 quart strawberries
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup water
  • Red food coloring

    Sort, wash, and hull berries, but leave 6 to 8 choice berries with the caps on them to be used later as a garnish. Crush half of the rest of the berries, and sprinkle the mixture of sugar and cornstarch over them. Add the water. Cook over low heat, stirring constantly, until the mixture is thick and transparent. To improve the color, add a few drops of red food coloring. Cut the remaining berries in half and spread them in the pie shell. Pour the cooked mixture over the berries. Chill.

    When ready to serve, cut the pie into 6 to 8 pieces. Garnish with a spoonful of sweetened whipped cream or topping and a whole berry. Note: If the berries are extremely juicy, spread a thin layer of softened cream cheese on the pie shell to help keep the crust from becoming soggy.