Place pie crust into the pie plate, and bake according to the instructions. Allow to cool.
In a saucepan, mix sugar, chopped strawberries and cornstarch and bring to a boil. Turn down the heat and simmer until reduced, approximately 10 minutes. Allow to cool.
To assemble the pie, place fresh strawberries into the cooled pie crust, gently filling the corners. Mound to form a small peak. Drizzle the cooled strawberry glaze over the fresh strawberries. Refrigerate until served.
Mound whipped topping in center of the pie prior to serving. Serves approximately 6-8.
The strawberry pie can also be served with blueberry glaze on individual slices, if desired.
To make the blueberry glaze, follow instructions to make strawberry glaze, instead replacing strawberries with frozen or fresh blueberries and add ½ teaspoon ground ginger to the saucepan mixture.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.