Ingredients

• 6 c. strawberries
• 1 c. sugar
• 4 Tbsp. cornstarch
• 2 Tbsp. lemon juice
• 1 Tbsp. butter or margarine
• 1 c. cream, whipped
• 1 baked 9-inch pie shell

Method

1. Crush 2 cups of berries in saucepan. Heat to boiling, reduce heat and simmer about 3 minutes. Strain through a fine sieve and extract all juice. If not enough to measure 1 1/2 cups, add water to make up the difference. Mix cornstarch and sugar, add berry liquid and cook, stirring constantly until thickened, about 5 minutes. Remove from heat; stir in butter and lemon juice. Cool. Arrange remaining 4 cups of berries in a pie shell. Spoon cooled berry sauce over berries. Chill well. Top each slice of pie with whipped cream at serving time.