Strawberries and Cream

This is my second favorite pie of the season. Give it a try and let me know what ya’ll think.




6 cups fresh strawberries
2/3 cup sugar
1/2 cup water
3 tablespoons cornstarch
1 nine inch baked pie shell
1 cup sweetened whipped cream


Remove stems from strawberries. Mash 2 cups of the berries. Halve or quarter remaining berries and set aside.

In a medium saucepan, stir together the mashed berries, sugar, cornstarch and a pinch of salt. Cook and stir until thickened and bubbly. Continue cooking and stirring for 2 minutes.

Cool this mixture for 30 minutes.

Fold the remaining berries into the cooled mixture. Spoon into the pastry shell.

Cover and place in the refrigerator for a minimum of 4 hours.

Top with whipped cream before serving.