Strawberry Pie

Ingredients

• 1 quart Fresh Strawberries (hulled, divided: half for filling, half for topping)
• 1 (9 inch) Prepared Pie Crust (store-bought or homemade, baked and cooled)
• 1 cup Granulated Sugar
• 3 tablespoons Cornstarch
• 0.75 cup Cold Water
• 0.5 cup Heavy Whipping Cream (for serving, optional)

Instructions

1. Gather all ingredients and necessary equipment.
2. Bake the pie crust according to package directions or your preferred recipe. Allow it to cool completely before filling. If using a store-bought crust, ensure it's pre-baked and cooled.
3. Hull the fresh strawberries. Divide them in half. One half will be arranged in the baked pie crust, the other half will be cooked for the filling. Select the best-looking strawberries for the topping.
4. Arrange half of the hulled strawberries attractively in the cooled pie crust. Consider cutting larger strawberries in half for a more uniform look.
5. In a medium saucepan, combine the remaining half of the hulled strawberries, and the granulated sugar.
6. Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently to prevent scorching. The strawberries will release their juices, creating a syrup.
7. In a small bowl, whisk together the cornstarch and cold water until completely smooth, ensuring no lumps remain. This is the cornstarch slurry. The slurry will prevent lumps and create a smooth filling.
8. Gradually pour the cornstarch slurry into the boiling strawberry mixture in the saucepan, stirring constantly to incorporate it evenly.
9. Reduce the heat to low. Continue to simmer and stir the mixture until it thickens and becomes translucent, about 10 minutes. Ensure you stir constantly to prevent burning or sticking. Adjust simmer time if the mixture does not appear to thicken.
10. Carefully pour the cooked and thickened strawberry mixture evenly over the the fresh strawberries already arranged in the pie crust.
11. Cover the pie with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming.
12. Refrigerate the pie for at least 3 hours, or preferably overnight, to allow the filling to fully chill and set completely. This is important for the pie to slice neatly.
13. Just before serving, whip the heavy cream in a chilled bowl using an electric mixer until soft peaks form. Add sugar to the cream if desired.
14. Slice the cooled strawberry pie and serve each slice immediately with a generous dollop of freshly whipped cream, if desired. Enjoy!