Fresh Berry Pie

• 1 quart fresh strawberries, raspberries, blackberries or blueberries, washed and hulled if necessary
• 1 cup sugar
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 1 fully baked 9-inch pie shell

1. Put 1 cup of the berries into a blender and puree them.
2. Combine the sugar, cornstarch and salt, mix well, add to the water and cook over low heat until thickened (about 10 minutes).
3. Add the pureed berries and stir well.
4. Cool.
5. Add the whole berries to the glaze, mix to coat them thoroughly and pour into the pie shell, distributing the berries evenly.
6. Chill the pie for four hours and garnish with whipped cream.

fresh strawberries, sugar, cornstarch, salt, water, shell

Taken from cooking.nytimes.com/recipes/2454 (may not work)