Pie Maven.com

Strawberry Pie

1 Basic 9" Pie Crust

2 pounds fresh strawberries

1/4 cup cornstarch

3/4 cup sugar

2 tbsp lemon juice

Whipped Cream

 

Blind bake pie crust.

Cut half of the strawberries into thick slices and set aside.

Put the remaining strawberries into a saucepan and crush them (a potato masher works well).

Add the cornstarch and sugar and stir until the cornstarch is completely dissolved.

Cook over medium heat, stirring constantly, until the mixture boils and thickens.

Remove from heat and stir in lemon juice, then cool 20-30 minutes, stirring occasionally, until just slightly warm.

Stir in the sliced strawberries and pour the filling into the pie crust.

Refrigerate for 2-3 hours, until the filling is softly set.

Before serving, cover the pie with whipped cream.