Fresh Strawberry Pie, adapted from http://www.annies-eats.com/
10 cups fresh strawberries, rinsed and hulled and cut in half if large
¾ cup sugar
2 tbsp cornstarch
1 ½ tsp pectin
¼ tsp table salt
1 tbsp fresh squeezed lemon juice
1 9 inch pie shell, I use this never-fail pie crust recipe
Select 1 1/2 cups of the least-lovable berries and mash them into a smooth-ish puree. You should have about 3/4 cups puree now. Combine sugar, cornstarch, pectin, salt and puree in a medium sauce pan, then bring to boil over medium-high heat. Boil for 2 complete minutes. transfer to large bowl and stir in lemon juice. Add the remainder of the berries to the bowl and fold all together so the berries are coated in glaze.
Bake the pie shell according to its instructions while the berry mixture is cooling. Heap the berry mixture into pie baked shell, spread out and make sure any unattractive berries are not on top of pie and cut sides are facing down. Refrigerate for 2 hours before serving. I recommend topping with a vanilla frozen yogurt, icecream or whipped cream for a delightful summery indulgence!