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Glazed Strawberry Pie

8 servings

• 4 cups hulled and washed strawberries (divided use)
• 3/4 cup water
• 3 tablespoons cornstarch
• 3/4 cup sugar (or less, depending on sweetness of strawberries)
• 1/4 teaspoon salt
• Red food coloring, optional
• 1 (9-inch) baked pie shell
• Sweetened whipped cream, optional

 

Crush 1 cup of berries and place them in a small saucepan with the water. Bring to a simmer and cook 3 minutes. Strain the juice. You should have 1 cup of strained juice; if not, add water to make 1 cup.

Combine the cornstarch, sugar and salt in a clean saucepan. Add the strained juice and cook over low heat, stirring constantly until the cornstarch is dissolved and the mixture turns clear and glossy. Add food coloring if desired.

Place the remaining strawberries in a large bowl. Spoon the glaze over the top of the strawberries and gently toss them to cover completely with glaze. Pour the glazed berries into the baked pastry shell and refrigerate until completely chilled and glaze is set. Serve slices topped with whipped cream, if desired.

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