Strawberry Pie - cooking recipe

Ingredients

1 qt. fresh strawberries
1 c. sugar
3 Tbsp. cornstarch
1/4 c. lemon juice
at least 1/2 envelope softened, unflavored gelatin
1 baked pastry shell
1/2 pt. whipping cream
3 Tbsp. sugar
1 tsp. vanilla

Preparation

Wash strawberries before capping.
Set aside a few of the best ones for garnish.
Remove caps from remaining berries and place half of them in a saucepan.
Add 1 cup of sugar.
Using a pastry blender or potato masher, crush berries in saucepan.
Combine cornstarch and lemon juice; add to berry mixture.
Cook over low heat, stirring constantly, until mixture thickens and becomes transparent.
While mixture is hot, add gelatin.
Place 2 or 3 tablespoons of cooled mixture in bottom of pastry shell.
Fill shell with halved or whole strawberries.
Pour remaining cooled glaze over berries.
Refrigerate for several hours (at least 2 or 3).
Before serving, whip the cream with 3 tablespoons of sugar and 1 teaspoon of vanilla.
Spread on pie.
Add fresh strawberries reserved for garnish.