Bake pie shell and cool.
Combine 1 cup of crushed
berries with sugar and cornstarch. Cook over medium heat until clear,
and then add the lemon juice, butter, and 3 or 4 drops of coloring. Stir
well, and cool, stirring now and then.
Meanwhile, arrange remaining
strawberries in pie shell, placing the largest berries in the center and
arranging the berries (points up) nicely to fill the shell. Berries may
be heaped slightly.
Beat the strawberry-cornstarch
mixture thoroughly and pour over and around the berries arranged in the
pie shell, being sure to coat each berry and allowing the points to stick
up through the filling. Chill for about an hour before serving.
Serve cold, topped with
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