Source:

Judy

Serves/Makes:6 servings

Ingredients

• Crust:
• 1/2 cup (125 ml) butter
• 1 cup (225 ml) flour
• 1/4 cup (60 ml) light brown sugar
• 1/3 cup (80 ml) chopped pecans
• Filling:
• 1 cup (225 ml) whole strawberries
• 3/4 cup (175 ml) water
• 1 cup (225 ml) sugar
• 2-1/2 tbsp (35 ml) cornstarch
• 1-1/2 quarts (1425 ml) strawberries, sliced
• Topping:
• whipped cream

Preparation

• Heat oven to 375 degrees (200 C.).
• Blend butter, flour,and brown sugar to form crumbles.
• Stir in pecans.
• Press mixture into 9 inch pie plate.
• Bake 12 to 15 minutes until browned.
• Crush 1 cup (225 ml) berries in saucepan.
• Add water, 1 cup (225 ml) sugar,and cornstarch.
• Cook, stirring until mixture thickens, do not overcook.
• Cool.
• Arrange the 1-1/2 quarts (1425 ml) sliced berries in pie shell.
• Pour cooled glaze over berries.
• Chill.
• Top with whipped cream.

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