Fresh Strawberry Pie

Rather than baking in the oven, this stovetop pie uses a cook, pour, and chill method. Made from a ton of fresh fruit, this strawberry pie is perfect for a hot summer day!

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INGREDIENTS
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1 recipe 9-inch pie crust⁠
4 cups fresh strawberries whole⁠
3/4 cup sugar⁠
1/4 cup water⁠
2 tbsp lemon juice⁠
3 tbsp cornstarch⁠
red food coloring (optional)⁠
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INSTRUCTIONS
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In a medium saucepan, combine 2 cups strawberries with the sugar, water, lemon juice, and cornstarch. Using an old-fashioned potato masher, mash the strawberries until the mixture is nearly a liquid with some pieces of berry remaining. Pour the remainder of the fresh strawberries into the full baked pie crust and set aside.⁠
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Heat the mashed berry mixture over medium heat, stirring occasionally, 3-5 minutes. When the mixture starts to bubble around the edges, stir constantly until bubbling throughout and thickened, 3 minutes. When done, the mixture will have slow, large bubbles and be thick.⁠
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Remove from the heat and immediately pour over the fresh strawberries in the pie shell. Allow to cool to room temperature, 1 hour. Place in the refrigerator until fully chilled, 4-6 hours. Serve with fresh whipped cream.

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