2 (9 inch) unbaked pie crusts
1 cup white sugar
1/3 cup all-purpose flour
1/4 cup corn starch
1/2 teaspoon ground cinnamon (optional)
5 cups fresh strawberries
2 tablespoons butter
Preheat oven to 425 degrees F (220 degrees C). Place one crust in a nine inch pie pan.
Mix together sugar, flour, corn starch, and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan, and dot fruit with butter or margarine. Cover with top crust, and cut slits in the top. Seal and flute the edges.
Bake for 35 to 45 minutes, or until the crust is slightly browned.
Notes: first try was soupy but the pie was still quite warm. delicious strawberry soup with pie crust! NEXT TIME: try baking at 375 for 25 minutes, cover edges with foil, bake another 25 minutes.