Strawberry Pie

Karen Sokol

My roommate, Shari Nelson, at the Elms Apartments in Provo made this yummy pie in 1975. Best strawberry pie I ever ate.

Bake a 9" pie shell, set aside.

1 qt. hulled strawberries (4 cups)

3 T. cornstarch

1 c. sugar

2 T. lemon juice

1/2 c. heavy cream, whipped

With fork or potato masher, crush half of the berries; stir in cornstarch, sugar, and lemon juice. Cook over medium heat, stirring until clear and thick. Cool.

Cut rest of the berries in halves; fold into cooled mixture. Turn into cooled pre-made piecrust. Refrigerate until well chilled, about 2 hours. Serve with whipped cream on top. Makes 1 pie.