Categories: Pies, Desserts 
      Yield: 1 servings 
  
      1    Pie shell;  baked & cool*           1 tb Lemon juice 
      1 c  Heavy cream; whipped                2 tb Confectioners; sifted 
      1 c  Sugar                               2 tb Cointreau or orange juice 
      3 pt Fresh strawberries                  2 dr Red food coloring 
      1 tb Butter                                   Juice: 
  2 1/2 tb Cornstarch                      
  
  I used to make this pie often when at my mother's, as she raised her own 
  strawberries. Hope you like it too! WASH STRAWBERRIES AND IN COLD WATER, 
  DRAIN AND HULL THEM AND RESERVE SOME FOR GARNISH. CRUSH 1 PINT OF THE 
  BERRIES WITH A POTATO MASHER, OR IN  A BLENDER. MEASURE CRUSHED BERRIES AND 
  ADD ENOUGH WATER TO MAKE 1 1/2 CUPS. BRING MIXTURE TO A BOIL OVER LOW HEAT, 
  STIRRING CONSTANTLY. MIXTURE WILL BE THICKENED AND TRANSLUCENT. STRAIN, ADD 
  BUTTER OR MARGARINE, LEMON JUICE AND FOOD COLORING COOL. MEANWHILE, TOSS 
  REMAINING 2 PINTS OF BERRIES WITH THE COINTREAU OR ORANGE JUICE. LET STAND 
  ABOUT 30 MINUTES. ARRANGE IN THE PIE SHELL AND POUR THE COOLED GLAZE OVER 
  THE BERRIES. REFRIGERATE UNTIL WELL CHILLED, ABOUT 2 HOURS. BEFORE SERVING, 
  WHIP CREAM UNTIL STIFF AND FOLD IN THE CONFECTIONERS SUGAR. GARNISH PIE 
  WITH WHIPPED CREAM AND RESERVED STRAWBERRIES. NOTE: A NICE VARIA- TION IS 
  TO COMBINE 1  3 OZ PKG CREAM CHEESE, SOFTENED AND MIXED WITH 2 TBSP SOUR 
  CREAM, AND SPREAD OVER THE BOTTOM OF THE PIE CRUST BEFORE FILLING THE 
  SHELL.OR TRY A GRAHAM CRACKER CRUST. 10/07 10:57 pm Barbara Day Manhattan 
  Beach, Ca NOTE: This is just like a recipe that Aunt Betty and I got from 
  Better Homes and Gardens when we were first married. She still makes it all 
  the time.  I had forgotten about it. Barb, thanks for posting and letting 
  me remember.Elaine