2 tablespoons confectioners' sugar
One 9-inch Flaky Pie Shell (see related recipe), baked and cooled
4 cups fresh strawberries, hulled
1 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
2 cups whipping cream
2 tablespoons sugar
Sprinkle the confectioners' sugar on the pie crust and fill with 2 cups of the largest berries.
In a saucepan, crush remaining berries, then stir in the granulated sugar and cornstarch. Cook over medium heat until mixture is thickened and clear, 8 to 10 minutes, stirring constantly. Add the lemon juice, remove from heat, and cool slightly.
Pour berry mixture over berries inthe pie shell. Cover and refrigerate 4 hours. When ready to serve, place the whipping cream in a small, deep bowl and whip with an electric mixer until peaks form. Fold in the 2 tablespoons of sugar. Serve with the pie.
Makes 6 to 8 servings.