1 (9-inch) pie crust, baked
3 pounds fresh whole strawberries, rinsed, drained and hulled* (See Note Below)
1 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
3/4 cup water
1/2 cup heavy whipping cream
Arrange 2 pounds whole hulled strawberries in cooled baked pastry shell. Put remaining 1 pound of strawberries, sugar, and lemon juice in blender. Puree, and place mixture in saucepan; cook mixture on medium heat, bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for at least 4 hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
Makes 1 (9-inch) pie (8 servings).
Use a Strawberry huller for removing stems from strawberries. They may be purchased online at Amazon.com, KitchenKrafts.com and many other stores on the internet.
Date: April 7, 2002