Strawberry Pie II
- Ready In:
- 9 inches pie crusts, baked
- 1 quart fresh strawberries
- 1 cup white sugar
- 3 tablespoons cornstarch
- 3⁄4 cup water
- 1⁄2 cup heavy whipping cream
- Arrange half of strawberries in baked pastry shell.
- Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
- In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture.
- Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly.
- Pour mixture over berries in pastry shell. Chill for several hours before serving.
- In a small bowl, whip cream until soft peaks form.
- Serve each slice of pie with a dollop of whipped cream.
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