Fresh Strawberry Pie

1 cup sugar

1 pound strawberries, washed, hulled, and sliced

1/4 cup water

1 tablespoon butter

2 tablespoons cornstarch

9″ baked pastry pie shell

Combine sugar and strawberries; let stand at room temp. a few hours (until juicy). Drain juices off; transfer to saucepan. Bring to a boil.

Mix together the water, butter, and cornstarch. Add to the strawberry juice mixture; continue cooking, covered, over low heat for 2 minutes.

Cool slightly and stir in strawberries. Pour into baked pie shell. Refrigerate until ready to serve.

Serve with whipped cream. Delicious!

Joi
Buttermilk Press
Out of Bounds

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