5 c Fresh strawberries
1 c C and H Granulated Sugar
1/4 ts Salt
3 tb Cornstarch
1 tb Lemon juice
1 Baked & cooled 9″ pie shell
Wash, drain thoroughly, and hull strawberries. Arrange about 3 cups of whole berries over bottom of baked pastry shell. Crush remaining berries in a saucepan. In a bowl, mix sugar, salt and cornstarch; stir into crushed berries. Heat slowly, stirring constantly, until mixture comes to a boil and thickens. Remove from heat and stir in lemon juice. Cool, then spoon over berries in pie shell Chill until glaze is set. Before serving, garnish with Whipped Cream Topping. For an extra-special treat make Strawberry Glazed Pie in a Meringue Shell (see separate recipe “Special Pie Shell”). MICROWAVE DIRECTIONS: Crush 2 cups berries in a deep 1 quart glass bowl. Stir in lemon juice. Combine sugar, salt and cornstarch in small bowl. Stir into crushed berries. Microwave at full power 3 to 6 minutes stirring every 1-1/2 minutes until mixture is thickened. Precede {sic} as recipe directs. Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias