2 pints (4 cups) fresh strawberries
9” baked pastry shell
1 cup sugar
3 Tbsp. cornstarch
¼ tsp. salt
½ cup water
1 Tbsp. lemon juice
½ cup heavy cream
1 Tbsp. sugar
½ tsp. vanilla
Wash and hull strawberries and slice half of them into the baked pastry shell. Combine sugar, cornstarch and salt in large heavy saucepan; stir in water and lemon juice; add remaining strawberries and mash berries slightly. Cook, stirring constantly, until mixture thickens and boils 1 minute. Remove from heat and cool slightly. Pour over sliced berries in pastry shell. Put in refrigerator and chill completely. Before serving, Beat whipping cream with 1 Tbsp. sugar and vanilla until stiff. Spoon in puffs around edge of pie.