Preparation:
Easy but needs to chill. Wash and hull berries. Reserve half (the best looking ones) and mash the rest in a heavy saucepan. Add sugar and cornstarch. Place over medium heat and cook for 5 minutes or more until thickened and clear. Stir in lemon juice and grated zest if tangy taste desired (recommended). Cool. Add remaining berries, except for 5 or 6 to use as garnish. Pour in baked pie shell. Arrange reserved berries on top and chill well. Before serving, top with ruffle of whipped cream. |
