Pie crust (we used the Gluten Free Pantry's Pie Crust Mix) 6 cups large fresh strawberries 1 cup sugar 1/4 cup cornstarch 1/8 teaspoon salt 1/2 cup water 2 Tablespoons fresh lemon juice 2 Tablespoons butter, cut into small pieces Real whipped cream for serving
Rinse and hull strawberries. Cut the large ones in half. Measure 4 cups of berries and set aside. Puree the remaining berries in a food processor. In a saucepan, stir together sugar, corn starch, salt and water. Add the pureed berries, lemon juice and butter. Bring to a boil over medium-high heat and cook for 1 minute. Remove from heat. Pour 1/2 of the berries into a cooked crust and add 1/2 of the berry sauce. Add the remaining berries and the remaining sauce. Refrigerate for at least 4 hours. Serve the pie the same day it is made.