Strawberry Glace Pie
Source: 1973 "New" Pillsbury Family Cookbook (posted by virginia7074)

9-inch baked pastry shell
1-1/2 quarts (3 pints) strawberries, washed and hulled
1 cup sugar
3 T cornstarch
1/2 cup water
1 T 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. Blend 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.


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