Fresh Strawberry Pie

I got this recipe from a magazine (Relish) that came with my local paper. Sounds like a great way to use fresh strawberries!

• Ready In: 35 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1 1⁄2 cups  finely crushed  vanilla wafers (about 42)
• 2  tablespoons sugar
• 1 1⁄2 teaspoons vanilla extract
• 5  tablespoons unsalted butter, melted
• 8  cups  hulled strawberries, divided (small works best)
• 2  tablespoons water
• 2⁄3 cup sugar
• 2  tablespoons cornstarch
• 1  tablespoon lemon juice
•  whipped cream (optional)

Directions

1. Preheat oven to 350.
2. Combine cookie crumbs, sugar, 1/2 tsp vanilla and butter and press into a 9-inch pie dish.
3. Bake 10 minutes or until set and barely beginning to brown. Let cool.
4. Slice 2 cups strawberries.
5. Combine strawberries with 2 tablespoons water in a saucepan and bring to a boil while mashing strawberries, cook 2 minutes.
6. Push strawberries through a sieve with a spoon and discard any solids that remain.
7. Measure juice and add water to equal 1 cup.
8. Combine sugar and cornstarch in a saucepan. Gradually whisk in strawberry juice and lemon juice. Cook over med. heat until thickened. Boil 1 minute Remove from heat and stir in remaining vanilla.
9. Place 1/3 of remaining berries in pie shell; drizzle with 1/3 of glaze.
10. Repeat twice.
11. Chill 2 hours or until set.
12. Serve cold with whipped cream, if using.