Strawberry Pie

1 qt (2lbs) fresh strawberries

1 cup sugar

3 Tbsp cornstarch

juice of 1/2 lemon

1 unbaked pie crust

1/2 cup whipping cream

Wash and hull berries. Chop 1/2 of berries into small pieces. Place chopped berries in saucepan and cook over med. heat. Mix sugar and cornstarch in bowl, add to pan w/berries. Add lemon juice and cook on low for 10 min. or until mixture thickens. Remove from heat.

Cut remaining berries in half and mix w/cooked mixture.

Preheat oven to 425. Place pie crust into 9 or 10" pie plate. Flute edges. Prick w/fork all over, 40 times. Place piece of foil in crust, lightly pressing around inside bottom edge of crust. Fill w/dried beans. Bake 10 min. Remove from oven and remove beans and foil. Return to oven and bake 5 min. until edges are golden.

Pour strawberry mix into baked shell. Chill in fridge for 2 hours or until set. Serve w/whipped cream.