Twenty years ago, when I was a teenager, Mrs. Holverson served this pie at a pool party birthday celebration for her daughter, Amy. I loved the pie, so I asked how she made it. She gave me enough directions to know how to make it; I wrote it down in a little cookbook, and I pulled it out when I had a lot of strawberries yesterday. This pie still is amazing!
One more funny thing about that pool party: Mrs. Holverson let all of us girls know that if we wanted to pick strawberries, we could. So for the second half of the party, instead of playing in the pool, I picked a whole flat of strawberries, and then made pie when I got home!
1 baked 9″ pie shell
4 cups strawberries, sliced
1 cup crushed strawberries
2/3 cup water
1 cup sugar
4 Tblsp. cornstarch
1 Tblsp. lemon juice
Place the crushed strawberries, water, sugar, lemon juice, and cornstarch in a medium pan over medium heat. Stir while you bring it to a boil. Once it starts boiling, it will get thicker, and stir and cook until the cornstarch makes the mixture clear.
Remove from heat and cool.
Mix in the sliced strawberries, and put the mixture in the pie shell.
It is ready to serve, or it can be chilled for up to a day before serving.
It is wonderful alone, or it can be served with whipped cream.
Makes 6 large pieces.