4 cups fresh strawberries (1 liter)
1 cup (250 ml) granulated sugar OR 1/3 cup (75 ml) honey and 1/2 cup (125 ml) sugar
1/4 cup water (50 ml)
3 tablespoons cornstarch (45 ml)
1/4 teaspoon salt (1 ml)
1 teaspoon butter (5 ml)
1 baked 9-inch (22.5 cm) pastry shell
1 cup whipping cream (250 ml)
Line baked cooled pie shell with 2 cups (500 ml) large, uncooked berries, arranged hulled side down. Make a sauce of the other 2 cups (500 ml) of berries, cut up and cooked until thick with sweetening, water, cornstarch and salt, mixed together. Remove from heat, add butter and stir well.
Cool and pour over berries in the pastry shell. Refrigerate until ready to serve. Spread with thick coating of whipped cream or whipped topping, Yield: 6 servings.