This recipe is adapted from Fresh from the garden state, a cookbook produced as a fundraiser for The American Cancer Society, New Jersey Division in 1981. If you enjoy this recipe please feel free to make a donation.
6 cups fresh strawberries, hulled
1 cup water
3/4 cup sugar
3 tbsp. cornstarch
1 9-inch pie shell, baked
Crush 1 cup of berries in a saucepan and add the water. Cook for 2 minutes. Strain. In the pot combine the sugar and cornstarch and add the strawberry liquid. Mix well and cook until thickened and clear. Cool to room temperature.
Place remaining berries, stem side down in the pie shell. Line them up pretty. I always have trouble here. I think it would work best if you put the biggest ones in the middle. Pour over the glaze and chill at least 2-3 hours until set.
Serve with whipped cream.