9″ baked pastry shell

4 cups fresh strawberries

3/4 cup water

3 Tbsp. cornstarch

1 cup sugar

1/8 tsp. salt

1 tsp. lemon juice

Wash berries and arrange 3 cups of the choicest berries in baked shell. Crush remaining 1 cup berries in saucepan. Add water; simmer 3-4 minutes. Strain (keeping juice) and if necessary, add enough water to make 1 cup juice. Combine Combine cornstarch, sugar an salt. Add to strawberry juice, bring to a boil, cook until syrup is thickened and clear – about 3-4 minutes.  Remove form heat, cool slightly. Add lemon juice and if desired, a few drops of red food coloring. Pour glace over berries in pastry shell, making sure all berries are coated.  garnish with slightly sweetened whipped cream and a few berries for topping.

– Betty Giesbrecht