You will need a 9" baked crust that has cooled.
- 1 1/2 quarts of strawberries, washed and stem removed
- 1 cup sugar. (use less if the berries are nice and sweet)
- 3T corn starch
- 1/2 cup water
- 1T butter
Crush enough berries to make one cup
Combine sugar and corn starch.
In heavy sauce pan, add crushed berries, water, and sugar/cornstarch mixture. Cook over med/high heat, stirring constantly with a wooden spoon, until the mixture boils.
Reduce heat to low and cook 2 minutes... keep stirring!
When mixture is translucent and thick, remove from heat and add 1T of butter. Stir until melted.
Let mixture cool.
Add a light layer of cooled mixture to the bottom of the cooled pie crust. Layer whole strawberries on top of the mixture. (you can cut the strawberries, but the pie will get watery faster because the juices will come out of the berries). add the remainder of the cooked mixture and top with strawberries. Refrigerate. Serve cooled.
Can be served with whipped topping, but I don't think it needs it!!