Ingredients
5 cups strawberries, cleaned and hulled
4 tablespoons cornstarch
scant 1 cup sugar
2 tablespoons lemon juice
1 fully baked 9-inch pie shell
Preparation
Slice half the berries and set aside. Crush the other berries in a heavy-bottomed saucepan. Stir in the cornstarch, sugar and lemon juice. Cook over medium-low heat, stirring constantly, until mixture boils, thickens and turns clear. Remove from heat and let cool ten minutes or so. Stir in the sliced berries. Pour into pie shell and refrigerate until set.
