18 - 9"pie crustgraham cracker or single crust pastry shell
Place 1 cup of the berries and the water in a blender and puree until smooth. Add enough additional water to make 1 1/2 cups.
Combine sugar and cornstarch in a medium saucepan. Add strawberry puree’ and stir over medium heat. Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more.
Cool for 10 minutes without stirring.
Spread about 1/4 cup of the mixture over sides and bottom of pie crust. Add half of remaining strawberries. Spoon half of remaining glaze over berries. Add the remaining berries and cover with the remainder of the glaze.
Chill for 1 to 2 hours in the refrigerator.
This recipe is originally from my Better Homes and Gardens New Cookbook, which I received as a wedding present from my parents in 1988.