4 c. fresh strawberries, divided
1 c. water, divided
1 T. lemon juice
1 c. sugar
3 T. cornstarch
1 (9-inch) baked pie shell
sweetened whipped cream
Wash and hull the strawberries. Combine 1 c. of the strawberries with 2/3 c. of the water and the
lemon juice in a saucepan. Simmer over low heat for about 3 minutes. Mix together the sugar, cornstarch and the
remaining water; add to the hot strawberry mixture. Bring the mixture to a boil, stirring constantly. Remove from
the heat and cool. Arrange 2 1/2 c. of the strawberries in the pie shell, then cover with the cooked mixture.
Garnish with the remaining 1/2 c. of strawberries and chill. Serve with whipped cream. Serves 6 to 8.