Fresh Strawberry Glaze Pie

Directions

Prepare and bake pie shell; let cool.

GLAZE: Wash strawberries gently in cold water.

Drain and hull.

In medium saucepan, crush strawberries with potato masher.

Combine sugar and cornstarch; stir into crushed strawberries.

Add ½ cup water.

Over low heat, stirring constantly, bring to boiling.

Mixture will be thickened and translucent.

Strain, add butter and cool.

FILLING: Wash strawberries gently in cold water.

Drain and hull.

Measure 3 cups; reserve rest for garnish.

In medium bowl, gently toss strawberries with orange juice; let stand about 30 minutes.

Then arrange in baked pie shell.

Pour cooled glaze over strawberries. Refrigerate until well chilled--about 2 hours.

Just before serving, whip cream until stiff; fold in confectioners’ sugar.

To serve, garnish pie with reserved strawberries and whipped cream.