Glazed Strawberry Pie
|Vanilla wafer crumbs||1 1⁄4 Cup (20 tbs) (About 24 Vanilla Wafers)|
|Butter/Margarine||5 Tablespoon, melted|
|Strawberries||3 Pint, washed and hulled|
|Cold water||1 1⁄4 Cup (20 tbs)|
|Lemon juice||1 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
1. In a mixing bowl, combine the vanilla wafer crumbs with the butter. Turn the mixture into an 8-inch pie plate, and press the crumbs firmly and evenly over the bottom and sides (but not the rim) of the plate. Chill in the freezer for 30 minutes.
2. While the crust is chilling, chop 1 cup of the strawberries, and put them into a 1-quart saucepan with the water and lemon juice. Mix together the sugar, cornstarch, and salt, and blend into the mixture in the saucepan. Bring to a boil over medium heat, stirring constantly, and cook until the glaze is thick, and clear—about 3 minutes. (For a more professional-looking pie, press the glaze through a sieve at this point.) Cool.
3. Dry the remaining 5 cups of strawberries with paper toweling, and line the bottom of the crust with the berries, stem ends down. Spoon the cooled glaze evenly over the whole berries. Chill the pie for at least 2 hours. Serve topped with the whipped cream if desired.