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.