Strawberry Pie (from Enid Cardinal)
1 ˝ quart fresh strawberries
3 ˝ Tbls. cornstarch
1 cup sugar
1 Tbls. lemon juice
1 baked pie shell
Crush ˝ of the strawberries. Add cornstarch,
sugar and lemon juice. Cook until clear and
thickened. Cool. Cut remaining berries in halves
or thirds (or leave whole if small or desired.)
Mix with “sauce” from above and place in pie shell.
Note: The crust will soak up juice and become
soggy if not eaten right away.