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Hull, wash, and dry strawberries (use a paper towel to gently blot the berries dry). Set aside enough whole berries to cover the bottom of the pie crust.
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One and one-half cups of crushed berries will be needed for the glaze. Cut up berries to prepare them for crushing - it's hard to say exactly how many will be required because berries vary in size and water content. Start with a few berries at a time. Using a potato masher, crush enough strawberries to make 1 1/2 cups.
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In medium-sized saucepan, combine cornstarch, sugar, and salt. Mix well. Add the crushed berries and stir to blend well.
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Place mixture over medium heat and stir constantly until it becomes somewhat clear and it starts to thicken, about 5-7 minutes. Watch that mixture does not scorch as this can easily and quickly happen.
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Reduce heat to low, cover mixture, and continue to cook for about 5 minutes, stirring occasionally to prevent mixture from sticking to pan. Remove from heat. Add butter and lemon juice. Stir well.
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Arrange the whole strawberries in baked pie shell. If necessary, fill in any gaps between berries with a few cut-up berries.
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Spoon hot glaze mixture over the berries. Completely cover berries with the glaze.
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Place pie in refrigerator and let chill several hours (at least 3 hrs) before serving. Add whipped cream at time of serving and decorate with additional whole berries, if desired.