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1 (9-inch) pie shell, baked
1-1/2 qts. fresh strawberries
1 scant cup sugar
3 tbsp. cornstarch
2 tbsp. lemon juice plus
grated lemon zest
whipped cream
Wash and hull berries. Reserve half (the best looking ones) and mash the rest in a heavy saucepan. Add sugar and cornstarch. Place over medium heat and cook for 5 minutes or more until thickened and clear. Stir in lemon juice and grated zest if tangy taste desired (recommended). Cool. Add remaining berries, except for 5 or 6 to use as garnish. Pour in baked pie shell. Arrange reserved berries on top and chill well. Before serving, top with ruffle of whipped cream.
1-1/2 qts. fresh strawberries
1 scant cup sugar
3 tbsp. cornstarch
2 tbsp. lemon juice plus
grated lemon zest
whipped cream
Wash and hull berries. Reserve half (the best looking ones) and mash the rest in a heavy saucepan. Add sugar and cornstarch. Place over medium heat and cook for 5 minutes or more until thickened and clear. Stir in lemon juice and grated zest if tangy taste desired (recommended). Cool. Add remaining berries, except for 5 or 6 to use as garnish. Pour in baked pie shell. Arrange reserved berries on top and chill well. Before serving, top with ruffle of whipped cream.
