Fresh Strawberry Pie - firm ripe strawberries

Method

• Pick over the berries carefully, removing the stems and hulls.
• Wash in a sieve or colander under cold running water and place on paper towels to drain.
• Pat the berries completely dry.
• Arrange half of them (the most perfect ones) in the pie shell and set aside.
• Coarsely chop the remaining berries and combine them with 1/2 cup (125 ml) sugar in a stainless steel saucepan.
• Bring the berries to a simmer over moderate heat, stirring occasionally.
• In a small bowl mix the cornstarch, water, and lemon juice together to form a smooth paste.
• Pour the paste into the strawberry mixture, stirring constantly, and continue to cook for 2 to 3 minutes, until the mixture thickens.
• Puree the strawberry mixture through a fine mesh sieve, pressing down hard with a wooden spoon or spatula to extract as much of the berries as possible before discarding the seeds.
• Taste the puree (not too much!)
• and add more lemon juice or sugar, as desired.
• Pour the puree over the berries and spread it evenly with a rubber spatula.
• Cover the pie loosely with aluminum foil or wax paper and refrigerate for at least two hours.
• Just before serving whip the cream and 1 Tbs (15 ml) sugar until it is stiff.
• Spread on top of the pie, making decorative swirls with the spatula, and serve immediately.
• Alternately, you may serve the whipped cream on the side and allow diners to help themselves.