1 baked pastry shell
1 cup sugar
1/2 teaspoon salt
3 tablespoons cornstarch
1 cup water
2 tablespoons lemon juice
A few drops red food coloring
2 cups sliced strawberries
1 (8 ounce) tub Cool Whip or other whipped topping of choice
To start we need a baked pastry shell. This can be a store bought one, or a home-baked one.
Bake the crust according to directions; let cool.
Next, we need 1 cup sugar, 1/2 teaspoon salt, and 3 tablespoons cornstarch.
Whisk these ingredients together in a medium saucepan.
The next ingredients are 1 cup water and 2 tablespoons lemon juice.
Add these to the sugar mixture, then cook until thickened and clear, stirring constantly.
When done, add a few drops red food coloring.
Mix well, and allow to cool.
This where I got impatient and put mine in the freezer to cool, stirring occasionally.
In the meantime, prepare 2 cups of sliced strawberries.
When the filling is finally cool, combine with the sliced strawberries.
Pour filling into cooled, prepared crust.
Now, the old recipe in my three-ring binder says to top with Cool Whip, and that's how my mother always made this pie.
This kind goes well with refrigerated pies like the Strawberry Pie. I guess really what I'm saying is - this pie goes well with whatever whipped topping you like.
I really should have made two pies, this one is not going to last long.