Glazed Fresh Strawberry Pie Recipe

Chop 1 pint of the strawberries and place in a bowl. Set aside.

Select the most uniformly-shaped and prettiest of the remaining whole strawberries. Cut off the stem-end so they are the same height and place them, pointed ends up, in the bottom of the graham cracker crust. Reserve any remaining strawberries for garnish.

Whisk together the sugar and cornstarch in a 3-quart saucepan. Stir in water and chopped strawberries. Stir constantly over medium heat just until it reaches a boil, mashing as you stir, but do leave some chunks. Reduce heat to low and cook for 2 minutes. Do not overcook or the cornstarch will thin out. Remove from heat and add red food coloring. Set aside and let cool to room temperature.

When sauce is cool, pour over the whole strawberries in the crust. Refrigerate at least 3 hours or overnight before serving.

Cut and serve each portion of the strawberry pie with a dollop of whipped cream and any remaining fresh strawberries.

This pie is best eaten within 2 days. Keep refrigerated so the sauce doesn't break down and make the crust soggy.

Yield: 6 to 8 servings Glazed Fresh Strawberry Pie Recipe Photo © 2013 Peggy Trowbridge Filippone, licensed to About.com, Inc.

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