FRESH STRAWBERRY PIE 1963

FRESH STRAWBERRY PIE 1963

From Billie Reid

6 cups whole fresh strawberries
1  9" baked pastry shell
water
4 T. cornstarch
Dash of salt
1 T. butter
1 cup sugar
2 T. lemon juice
whipped cream

Arrange 4 cups of strawberries in pastry shell.  Cut some of the berries in half, if necessary, to fill spaces.

Crush remaining berries - heat to simmering and cook gently 2 or 3 minutes.

Strain through a fine strainer or cheesecloth. Be sure to extract all the juice and save.  

To this juice add enough water to make 1  1/2 cups. 

In a saucepan, mix cornstarch and the 1  1/2 cups liquid.

Bring to a boil, stirring constantly, until thick and clear.

Remove from heat and add butter, sugar, lemon juice and salt.

Cool.  Then, pour over berries in pastry shell.

Chill until firm. 

Top with whipped cream.