“This pie will not keep well, I’m sure, but I never had an opportunity to find out, as there has never been any left over from a meal!”
Hull and wash the strawberries, and drain well. Cook sugar, water, cornstarch, and ½ cup crushed berries until thick and clear. Add butter, and food coloring, if desired, to make a bright red glaze. Fill the cooled pie shell with remaining whole berries, saving 4 or 5 of the largest berries to use as a garnish. Pour cooked sauce over berries in pie shell and refrigerate until ready to serve. (The glaze thickens as it cools.) Garnish pie with whipped cream and large berries.
Measure flour and salt into a bowl. Cut in shortening until well mixed. Sprinkle cold water over mixture and stir with a fork just until it holds together. Lightly flour a board or pastry cloth, halve the pastry and roll out lightly. Press pastry into two 9-inch pie plates. Crimp the edges. Prick each shell with fork. Bake at 400 degrees F for 30 minutes or until golden brown. Enough for 2 single crusts.