A simple, but delicious way to enjoy fresh strawberries when they are at their best! Recipe type: Pies
19-inchdeep dish pie crustpre-baked in a skillet or pie plate
1quartFresh whole strawberrieshulled and washed (about 1 quart, total. I reserve the smallest, less than perfect ones to use in the glaze below and leave the nicest ones whole for the pie.)
Pre-cook your pie shell according to your recipe or instructions, if store-bought. Allow to cool completely.
Meanwhile, place the crushed strawberries and white sugar in a small saucepan. Dissolve the cornstarch in the cold water and stir in as well. Bring to a boil over medium-high heat, stirring frequently. Once boiling, cook 3 minutes more, stirring, then remove to a glass measuring cup to cool completely.
When pie crust and glaze is cooled, stir glaze and spoon a bit on to the bottom of the pie shell and spread evenly to a thin layer. Arrange the strawberries into the pie shell.
Slowly pour the rest of the glaze over the whole berries, taking care to coat every berry. Refrigerate pie for at least an hour, but preferably 2 hours, then serve topped with a dollop of sweetened whipped cream. Alternately, you can cover the entire top of the pie with a layer of whipped cream.