It’s Strawberry Season on the Eastern Shore. Sweet berries and cream are a favorite in our house. This pie is one of the first pies I ever made. Mom helped me make the pie shell and glaze and I placed the strawberries and made the whipped cream. A memory as sweet as the pie itself!
6 cups fresh whole strawberries, hulled, divided
1 cup sugar
3 tablespoons cornstarch
3/4 cup water
Few drops red food coloring, optional
1 pastry shell (9 inches), baked (I was short on time and used a frozen shell but you can make your own)
Mash 1 cup strawberries; set aside.
In a saucepan, combine sugar and cornstarch; stir in water and mashed berries.
Bring to a boil, stirring constantly.
Stir in food coloring if desired.
Cook and stir 3 minutes more.
Cool for 10 minutes.
Spread about 1/3 cup glaze over bottom and sides of pie shell.
Halve remaining strawberries; arrange in shell.
Spoon remaining glaze over berries.
Chill for 1-2 hours.
Just before serving, garnish with whipped cream.
Pie is best served the day it's made.
1 cup Heavy Whipping Cream
1 to 2 tablespoons Confectioner Sugar (optional)
Pour Whipping Cream in the bowl of your stand up mixer
Chill your bowl for a few minutes in the fridge to help the cream whip easier and add Confectioner Sugar.
Whip on high until the cream becomes thick and holds stiff peaks.
About 4 minutes.