Strawberry Pie

Jon was reminiscing about the old Hale Bakery's strawberry pie. Jon and I were just engaged when the Hale Bakery closed, so I didn't get to experience the place. But I hear a lot about it. Like the hamburger buns that were made for Hires, the loaves of bread that can't be replaced by any found in stores, and the fresh strawberry pie.
I made this for Jon, and he said it wasn't quite the same as the Hale version. We still really liked it and it was easy to make. So I'm keeping this recipe. I'd like to try it with other fresh fruits sometime, like peaches or raspberries.

Fresh Strawberry Pie

• 1 (9 inch) pie crust, baked
• 1 quart fresh strawberries
• 3/4 cup white sugar
• 3 tablespoons cornstarch
• 1/2 cup water

1. Arrange 2/3 of strawberries in baked pastry shell. Mash remaining berries and combine with sugar, water, and corn starch in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently. Reduce heat and simmer mixture until thickened, a couple minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving.
   
2. Serve each slice of pie with a dollop of whipped cream.