Strawberry Pie (from Enid Cardinal)

1 ½ quart fresh strawberries

3 ½ Tbls. cornstarch

1 cup sugar

1 Tbls. lemon juice

1 baked pie shell

Crush ½ 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.