A mixture of cooked and fresh berries helped make this pie a family favorite.
1 quart strawberries or 1 large package frozen strawberries, thawed and drained
3/4 cup water
4 tablespoons cornstarch
1 cup sugar
1/4 cup water
1 tablespoon lemon juice
1 cup sliced berries, fresh or frozen, thawed and drained
whole berries for garnish
Combine strawberries and water in saucepan. Cook until just softened, about 4 or 5 minutes. (Let frozen berries thaw; heat but don't cook them.) Mix together cornstarch, sugar, and water until smooth; add to hot berries. Cook over medium heat until clear. Add lemon juice; immediately remove from heat and let cool. Place sliced berries in cooked pie shell. To assemble pie, pour cooked mixture over berries, top with whipped cream, and garnish with whole berries.
The Yankee Cook warns that much depends on the strawberries: If they're really juicy, the pie will be on the runny side when made as directed. This is not necessarily a bad thing (in her opinion, there's nothing worse than the overstiff glop that too often passes for pie filling in our time), but if you want a pie that slices neatly, use 6 tablespoons cornstarch unless the berries are quite dry.