I know that I didn't post it, but this is the recipe I always use, from the 1973 "New" Pillsbury Family Cookbook. It was my 2nd cookbook out of college. My mom always called it "Frisch's Big Boy" strawberry pie. I don't do this in a saucepan over the stove; I use a 2-quart Pyrex measuring cup in the microwave.

Strawberry Glace Pie

9-inch baked pastry shell
1-1/2 quarts (3 pints) strawberries, washed and hulled
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
1 tablespoon lemon juice

Crush enough strawberries to make 1 cup. (Blender works well.) In saucepan, combine sugar and cornstarch. Add crushed strawberries and water; cook over medium heat until mixture boils and thickens, stirring constantly. Blen in lemon juice. Cool. Add remaining whole or sliced strawberries to glace mixture and toss lightly just to coat berries; arrange in pie shell. Chill. Serve with whipped cream.

Oh YUM!

That sounds delish!

Alexa

Irislover, I did that with a fruit tart, made a shortbread crust, spread some sweetened cream cheese on the bottom, added strawberries, peaches, blackberries. Then I took about a cup of strawberries, put them in a blender, then cooked the puree with a little cornstarch until it thickened, spooned it over all the fruit. It was yummy. I have a picture, but can't post it from work.

Annie

OK, here's my picture. It was yummy. I think I lied, though, for some reason I thought I'd also used peaches. I guess I must have thought that it would be good with peaches, LOL.

{{gwi:1517009}}

Annie

That's the way I make it too, cook and mash part of the berries. I tink I learned that from my old Farm Journal Pie book. Can't wait for local berries.....yum!

Nancy

Oh, Annie, can you post your recipe. I have been looking for a SB PIe recipe i make each year with a pie crust and cream cheese and lemon zest base. Please send me or post your recipe. Thank you.