Serves: 5
Total Calories: 404
Place all but one cup of berries in the bottom of a baked pastry shell. Spread out well, and set aside. In a saucepan, simmer the other cup of berries in water for 5 minutes. Add sugar and blend well. Add cornstarch. After mixture thickens, add lemon juice. Cook until clear. Pour sauce over berries in shell. Chill in refrigerator, and top with whipped cream.
Editor's Extra: I like to use small strawberries, or if large, cut them in half.
This Strawberry Pie recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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