- 1 (9 inch) pie crust, 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.