Fresh Strawberry Pie

1. Prepare with a generous high rim:
   • A baked 9-inch traditional, shortening-free, or vegan pie crust.
2. Clean and hull:
   • 1 quart strawberries or red or black raspberries
3. Reserve and blend or sieve 1 cup of the fruit.
   
4. Combine and cook, stirring until thickened over low heat 10 - 15 minutes:
   • 3/4 cup sugar
   • 2 1/2 tablespoons cornstarch
   • 1/4 teaspoon salt
   • 1 cup water
   
5. Add the blended fruit to give color.
   
6. Put the whole berries into the baked pie shell, evenly distributed. Pour the syrup over the berries, coating them thoroughly by turning but not displacing them. Chill the pie in the refrigerator at least 4 hours. Serve garnished with:
   • whipped cream