Fresh Strawberry Pie

Prepare a 9-inch pie shell using your favorite recipe or purchased pie crust. Bake pie shell in hot oven, 475⁰ for 8 to 10 minutes, until lightly browned. When cool put in a layer of the largest, prettiest strawberries. Meanwhile make the strawberry glaze.

GLAZE:  Mash enough berries to measure 2 cups. Add enough water to make up the two cups if necessary. Mix 1 cup sugar with 4 level tablespoons cornstarch. Add mashed berries and stir while cooking over direct heat until it begins to boil. Boil slightly. Stir in 1 tablespoon butter. Cool.

Pour cooled glaze over the fresh strawberries in the baked pie shell and chill.

Serve with whipped cream.

Recipe from Della Pont published in the Morrison County 4-H Federation Cookbook 1973.