Strawberry Glaze Pie

Original Recipe from:  Margaret Johnson-Hendrix

This is my sister’s all-time best pie recipe.  It has been a family favorite for over 30 years!  All of our kids were raised eating this pie, and it has always put a smile on their faces.  You can’t ask for an easier pie to make, and so beautiful to look at…before cutting into is and tasting its goodness.  This makes a great family dessert or pot-luck dish to pass.  Make one this weekend and let me know how much you like it!  Enjoy!

Ingredients

I Pie Crust.  Note:  Margaret always used frozen Pet-Ritz pie crusts, I use the refrigerated Pillsbury crust, but you can make your own too)

2 quarts fresh Strawberries

1 cup Sugar

2 tablespoons Corn Starch

Red Food Coloring

Whipped Cream

Directions

Bake and cool Pie Crust

Wash and hull Strawberries

Cut up 1 cup of Strawberries for the glaze.  Slice the remaining Strawberries, leaving about 6 whole Strawberries for garnishing the top of the pie.

Mix Sugar and cornstarch in a 2 quart saucepan.  Add cut-up Strawberries and heat over medium heat.  Cook and stir until glaze is thick and clear.  Stir in a few drops of Red Food Coloring.  Let cool.

Stir the sliced Strawberries into the glaze and mix thoroughly.  Pour into the Pie Crust.

Garnish the top of the pie with the remaining Strawberries.  I slice them in half and arrange them on top of the pie.  Chill the pie until firm, about 3 hours.

Slice the pie and top with Whipped Cream.