6 cups (1.5 L) firm ripe strawberries
1-9 in.(20 to 25 cm) pastry pie crust, baked and cooled
1/2 cup (125 ml) plus 1 Tbs (15 ml) sugar
3 Tbs (45 ml) cornstarch (cornflour)
2 Tbs (30 ml) cold water
1 Tbs (15 ml) fresh lemon juice
1 cup (250 ml) heavy cream
Pick over the berries carefully, removing the stems and hulls. Wash in a
sieve or colander under cold running water and place on paper towels to
drain. Pat the berries completely dry. Arrange half of them (the most perfect ones)
in the pie shell and set aside. Coarsely chop the remaining berries and combine
them with 1/2 cup (125 ml) sugar in a stainless steel saucepan. Bring the berries
to a simmer over moderate heat, stirring occasionally. In a small bowl mix the
cornstarch, water, and lemon juice together to form a smooth paste. Pour the paste
into the strawberry mixture, stirring constantly, and continue to cook for 2 to 3 minutes,
until the mixture thickens. Puree the strawberry mixture through a fine mesh sieve,
pressing down hard with a wooden spoon or spatula to extract as much of the berries
as possible before discarding the seeds. Taste the puree and add more lemon juice
or sugar, as desired. Pour the puree over the berries and spread it evenly with a rubber
spatula. Cover the pie loosely with aluminum foil or wax paper and refrigerate for at
least two hours. Just before serving whip the cream and 1 Tbs (15 ml) sugar until it
is stiff. Spread on top of the pie, making decorative swirls with the spatula
and serve immediately. Alternatively, you may serve the whipped cream on
the side and allow diners to help themselves.