Strawberry Pie

Love this pie! When I made it, the glaze was not quite thick enough (making the pie slightly runny) so I've adjusted the recipe. You might think it's too thick when you make it, but it needs to be because the berries start to seep their own juices and thin it out a bit. I don't use all of the glaze created just as a personal preference - I like the pie to be more about the berries. I just add enough to thoroughly coat the strawberries before adding them to the crust. If you use all of the glaze, eat the pie the same day or you may end up with a soggy crust (or just add more berries and make a fuller pie).

And speaking of crust! If you don't make your own, I recommend you use either Mrs. Smith's or Marie Callendar's brand frozen pie crusts. Store brands (especially Wal-mart - don't get me started) just don't cut it. This was the last time I will use a store brand pie crust.

STRAWBERRY PIE

1 (9-inch) pie crust, baked and cooled
2 quarts (32 oz) fresh strawberries, hulled and thickly sliced
3/4 cup sugar
3/4 cup water
3 Tbsp. cornstarch
1 Tbsp. lemon juice
1 tsp. margarine
whipped cream (garnish)

Combine 1 cup sliced strawberries, sugar, water, cornstarch, and lemon juice in a blender and puree. Pour into a small saucepan and add margarine. Cook over low heat until mixture thickens and begins to boil. Remove from heat and allow to cool slightly.

Pour glaze (as much as desired) over remaining berries in a medium bowl and fold gently until evenly coated. Pour into pie crust and refrigerate for at least 4 hours. (Any remaining glaze can be saved for a warm ice cream topping or for a second pie.) Serve with a dollop of fresh whipped cream.