Instructions: Recently we have experimented with adding Chambord to the filling, and that was pretty worthwhile!

Wash, dry, and hull the strawberries. Place the best-looking, moderately matched ones point-side up in a single layer in the pie shell. Mash the rest of the berries and add sugar mixed with cornstarch. Cook til thickened and clear. Cool a little and then pour evenly around and over the berries in the pie shell. Serve at room temperature or cold topped with slightly sweetened whipped cream.

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