Fresh Strawberry Pie

pastry for a 9-inch pie

4 pints fresh strawberries

1/3 cup water

½ cup sugar

3 Tbsp cornstarch

2 Tbsp unsalted butter

Topping:

1 cup heavy cream

1 Tbsp sugar

Line a 9-inch pie plate with the pastry, pressing firmly into place and shaping the edge as desired. Use a fork to thoroughly prick the bottom and sides of the pastry. Bake in a 425° oven for 8-10 minutes or just until it starts to brown. Remove from oven and set aside to cool.

Wash and remove the stems from one pint of the strawberries, add the water and puree with a hand blender. In a medium saucepan, mix the sugar and cornstarch. Stir in the strawberry puree and bring to a boil over medium heat, stirring often. Cook for a few more minutes until the mixture thickens. Remove from heat and stir in butter, then set aside to cool.

When the crust and filling have cooled, rinse the remaining 2 pints of strawberries and pat dry with paper towels. Remove stems and slice berries in half lengthwise, then into 1/4 inch slices. Pile sliced berries into pie crust and pour filling over top, spreading to cover berries. Chill pie for at least two hours before serving.

When ready to serve, prepare the topping: Combine sugar and cream and whip until stiff peaks form. Spread on top of chilled pie and garnish with more strawberries, if desired. Serve immediately.