From The Modern Family Cookbook
1 quart strawberries
1 cup sugar
Water
1/3 cup corn starch
1 tablespoon lemon juice
Baked 8-inch pie shell
Wash and hull strawberries, picking over carefully to remove any imperfect ones. Add sugar and let stand overnight or at least 2 hours, covered. Drain off juice and add enough water to make 1¾ cups liquid. Blend cornstarch to a paste with about ¼ cup of the liquid in top of double boiler, add rest of liquid and cook over direct heat with constant stirring until sauce boils and is clear. Place over boiling water, cover and cook 15 minutes longer. Remove from heat, add lemon juice and fold in strawberries. Cool to lukewarm before pouring into baked pastry shell. Top may be decorated with cut-out pieces of pastry baked separately from the shells, or garnished with whipped cream. 5 servings.
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