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2 baskets fresh California strawberries
1 cup sugar
2 tbsp. cornstarch
Juice of 1 lemon
1 (9-inch) baked pastry shell
Fresh sweetened whipped cream
Wash and hull berries. Place half of them in a saucepan and crush with a fork or pastry blender. Stir in sugar, cornstarch and lemon juice. Cook and stir over medium heat until mixture thickens and clarifies. Cool. Slice remaining berries and gently fold into cooled glaze mixture. Pour into prepared pastry shell and chill for several hours or until thoroughly cooled. Garnish with whipped cream before serving.
Variation: You may use one packet Susie Q's Strawberry Glaze Mix and one basket sliced strawberries as a substitute for the first four ingredients.
Makes 1 (9-inch) pie