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Fresh Strawberry Pie #2

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1 baked 9 inch pie shell
1 quart strawberries
1/2 cup water
2 tablespoons cornstarch
1/8 teaspoon salt
1 cup sugar
2 drops red food color


Cook 1 cup of berries with water until soft. Strain and measure 1 cup. Mix cornstarch, salt and sugar, add to the strawberry puree and cook until thickened and clear. Add coloring.

Allow to cool to lukewarm. Line baked pastry shell with half of the remaining berries and combine the other half with sauce. Pour into pastry shell and allow to cool.

Top with slightly sweetened whipped cream and garnish with a few whole berries.

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