Strawberry Pie

Directions

• Cap and slice strawberries.  Lay out on paper towels and blot with additional paper towels to remove as much was as possible
• In a medium saucepan, add 1/2 of the berries and pulp with a potato masher.  HINT:  Reserve nicer-looking strawberries for the end
• Add cornstarch, sugar, and lemon juice to the pulped strawberries
• Heat over medium heat, stirring constantly to avoid burning
• Cook berries until the consistency of thick jam
• Remove from the stove and add in remaining berries
• Pour the mixture into a graham cracker crust and refrigerate overnight until set
• HINT:  It is very important to remove as much moisture as possible from the berries to prevent the pie from being watery
• HINT:  Substitute blueberries or peaches for strawberries