- 1 (9 inch) pie crust, baked
- 1 quart fresh strawberries (I needed 6 cups strawberries)
- 1 cup white sugar (or 3/4 cup, see notes)
- 3 tablespoons cornstarch
- 3/4 cup water (or 1/2 cup, see notes)
- 1/2 cup heavy whipping cream
- Arrange half (or 4 c. of berries) of strawberries in baked pastry shell. Mash remaining berries (2 c. of berries) and combine with sugar in a medium saucepan. Place saucepan over medium heat and 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 several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
(beth’s note): I mixed the 4 cups of whole strawberries with about 3/4 of the hot mixture in a bowl and then put arranged into baked pie crust. Pour the remaining 1/4 of the hot mixture over the top of the pie.
(comment from web): I still kept the measurements of cornstarch at 3T, but I cut down on the sugar (used 3/4 cup) and the water (used 1/2 cup). I did NOT cook the mixture for 10 minutes like the recipe says. I added everything together in the cold pot, then turned it on to med-high and stirred it CONSTANTLY until it started boiling. Leave it at boiling for 2-3 minutes. It gets thick really fast. I let it cool for a couple of minutes and poured it on the pie. After only 1 hour in the fridge, it was set perfectly!
After the shell was baked I melted about 2 oz. of semi-sweet chocolate chips in the microwave and “painted” the inside of the crust with the melted chocolate! Unbelievably awesome! Strawberry pies are notorious for getting soggy – with the painted chocolate crust that was avoided. After you paint the crust be sure to put it in the refrigerator and let the chocolate set up before you fill it. (I didn’t like this but Bob likes it a lot)