ST. LOUIS — Ruth’s Glazed Strawberry Pie
2 quarts (8 cups) strawberries, hulled & divided
1 cup granulated sugar
4 Tbs. cornstarch
1 tsp lemon juice
1 (9-inch) baked pie shell
Whipped cream to garnish
Using a potato masher, crush 2 cups of berries in a saucepan. In a small bowl, combine granulated sugar & cornstarch; add to crushed berries. Cook and stir 4 to 5 minutes over medium heat until thick and clear. Add lemon juice. Cool. Cut remaining berries in halves and add to cooled mixture. Pour into baked pie shell and chill at least 2 hours. Top with whipped cream and serve. Makes 6 servings.