Combine smashed berries and corn starch in a sauce pan. Bring to a boil while constantly stirring, until mixture turns clear red. Add lemon juice into mixture. Remove from heat.
While liquid is cooking arrange strawberries into pie crust. Pour cooked mixture over strawberries into the pie crust. Cool in refrigerator at least 2-4 hours. Serve with whipped cream.
Serving
Suggestions
1 slice
Originally Submitted
10/21/2013
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