This was one dessert my daddy actually liked, so my mom perfected it. She actually won a ribbon for it in the Luling Watermelon Thump Baking division. If you see some good fresh strawberries at your grocery, there is no better way to serve them. Easy but very impressive. Miss your cooking Mom.
Piecrust
1 qt. fresh strawberries
1 c. sugar
3 TB cornstarch
1 c. water
Red food coloring
Whipped cream (or Cool Whip)
Bake piecrust and let it cool.
Wash and hull the strawberries; slice them. In a 2 qt saucepan mix the sugar and cornstarch. Stir in the water gradually until smooth. Add 1 c. of the berries. Cook and stir over medium heat until thick and clear. Stir in a few drops of red food coloring. Cool. Stir in remaining berries, saving ¼ c. for garnish. Pour into the baked piecrust and chill until firm, about 3 hours. Spread top with whipping cream and garnish with berries.
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