Strawberry Pie

Start with the best berries you can find for this strawberry pie to get the most delicious results.

What you need:

• 6 cups strawberries
• 1 cup sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 2 tablespoons strained fresh lemon juice
• 2 tablespoons unsalted butter, cut into small pieces

What you do:

Bake and cool a 9-inch pie crust.

Rinse, dry, and hull the strawberries; cut any very large ones in half.

Measure 4 cups of berries and set aside. Puree the remaining 2 cups berries in a blender of food processor.

In a medium saucepan whisk together sugar, cornstarch and salt. Whisk in 1/2 cup of water.

Stir in the pureed berries along with lemon juice and butter.

Bring the mixture to a simmer over medium-high heat, stirring constantly, and cook for 1 minute.

Pour half of the reserved berries into the crust and spoon half of the hot berry mixture over them. Gently shake the pie pan to coat the berries evenly. Cover with the remaining berries, spoon the remaining hot berry mixture over them, and gently shake the pan to coat the top layer of berries.

Refrigerate the pie for at least 4 hours to set. This pie is best served the day it is made and whipped cream goes really well with it!

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