Strawberry Glace Pie
from the Better Homes & Gardens New Cookbook, year illegible but probably 1980? or so?
6 cups fresh medium strawberries
3/4 cup sugar
3 Tablespoons corn starch
5 drops red food coloring (optional)
1 9-inch baked pastry shell (http://lastscorpion.livejournal.com/119721.html, half-batch, prick all over w/ fork, bake at 450 for about 10 minutes, or what-have-you)
Wash and sort the strawberries; remove the leaves and stems; cut away any soft spots. In the best of all possible worlds, you'll end up with one cup of partial/damaged berries, and five cups of perfect lovely berries. :-) In a small saucepan, crush 1 cup of the least desirable berries; add 1 cup of water. Bring to boiling; simmer 2 minutes. Sieve berry mixture. In a saucepan combine sugar and cornstarch; stir in sieved berry mixture. Cook over medium heat, stirring constantly, till thickened and clear. (Depending on your sieve, it might not get all that clear. Cook until it starts getting thick and kind of bubbly, and cook and stir for a minute or two more if you don't notice the opacity change.) Stir in red food coloring, if desired. Spread abot 1/4 cup of the strawberry glaze over bottom and sides of baked pie crust. Arrange half the whole strawberries, stem end down, in pie shell. Carefully spoon half the remaining glaze over berries, thoroughly covering each. Arrange remaining strawberries, stem end down, atop first layer; spoon on remaining glaze, covering each berry. Chill pie at least three hours before serving.