Categories: Pie/cobbler, Fruit 
      Yield: 7 servings 
  
      1    Pie shell, 9", baked 
 
-----------------------------------GLAZE----------------------------------- 
      1 pt Strawberries 
      1 c  Sugar, granulated 
  2 1/2 tb Cornstarch 
      1 tb Butter, unsalted 
 
----------------------------------FILLING---------------------------------- 
      2 pt Strawberries 
      2 tb Orange juice 
      1 c  Heavy cream; whipped 
      2 tb Sugar, confectioners 
  
    Prepare and bake pie shell; let cool. 
    GLAZE:  Wash strawberries gently in cold water. Drain; hull.  In medium 
  saucepan, crush strawberries with potato masher. 
    Combine sugar and cornstarch; stir into crushed strawberies.  Add 1/2 cup 
  water.  Over low heat, stirring constantly, bring to boiling. Mixture will 
  be thickened and translucent.  Strain; add butter.  Cool. 
    FILLING:  Wash strawberries gently in cold water. Drain; hull. Measure 3 
  cups; reserve rest for garnish. In medium bowl, gently toss strawberries 
  with Cointreau; let stand about 30 minutes.  Then arrange in baked pie 
  shell.  Pour cooled glaze over strawberries. Refrigerate until well 
  chilled--about 2 hours. 
    Just before serving, whip cream until stiff; fold in confectioners' 
  sugar. To serve, garnish pie with reserved strawberries and whipped cream. 
  Makes 6-8 servings. 
    Variation - Strawberry Devonshire Glace Pie: Combine 1 package (3 oz) 
  soft cream cheese with 1 tablespoon light cream.  Spread over bottom of 
  cooled pie shell before adding strawberries.