"This pie will not keep well, I'm sure, but I never had an opportunity to find out, as there has never been any left over from a meal!"
1-1/2 quarts large fresh strawberries
1 cup sugar (or less to taste)
1/2 cup water
3 tablespoons cornstarch
1 tablespoon butter
Red food coloring (optional)
9-inch pie shell, baked (see following recipe)
1 cup heavy cream, whipped
Hull and wash the strawberries, and drain well. Cook sugar, water, cornstarch, and 1/2 cup crushed berries until thick and clear. Add butter, and food coloring, if desired, to make a bright red glaze. Fill the cooled pie shell with remaining whole berries, saving 4 or 5 of the largest berries to use as a garnish. Pour cooked sauce over berries in pie shell and refrigerate until ready to serve. (The glaze thickens as it cools.) Garnish pie with whipped cream and large berries.
2 cups flour (presifted)
1 teaspoon salt
3/4 cup vegetable shortening
3 to 4 tablespoons cold water
Measure flour and salt into a bowl. Cut in shortening until well mixed. Sprinkle cold water over mixture and stir with a fork just until it holds together. Lightly flour a board or pastry cloth, halve the pastry and roll out lightly. Press pastry into two 9-inch pie plates. Crimp the edges. Prick each shell with fork. Bake at 400 degrees F for 30 minutes or until golden brown. Enough for 2 single crusts.