• Best Strawberry Pie

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  • 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.
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