Ingredients
1 quart fresh strawberries
1 cup sugar
3 tablespoons cornstarch
1 cup water
red food coloring (optional)
1 baked pie shell
whipped cream for garnish
Method
Wash and hull the strawberries. Slice enough berries to measure 1 cup and set them aside. Reserve an additional 1/4 cup of whole or halved berries for garnish.
Combine the remaining 1 cup sugar and 3 tablespoons cornstarch in a small bowl and mix until evenly blended. In a 2-quart saucepan, pour 1 cup water and whisk in the sugar–cornstarch mixture gradually so it dissolves completely and there are no lumps.
Add the sliced strawberries to the saucepan and cook over medium heat, stirring frequently, until the mixture thickens and becomes clear. If desired, add a drop or two of red food coloring to enhance the color; this is optional and can be omitted for a natural look.
Remove the pan from the heat and fold in the reserved 1 cup of uncooked berries, keeping some whole for texture and appearance. Let the filling cool slightly before transferring.
Pour the strawberry filling into the baked pie shell and smooth the top. Chill the pie in the refrigerator until the filling is firm, about 3 hours.
When ready to serve, top the pie with whipped cream and arrange the reserved 1/4 cup berries on top as a garnish. Slice and enjoy.