Fresh Strawberry Pie

This pie tastes every bit as good as it looks!
The filling is made with sure-jell fruit pectin. (You'll want the one in the pink box)

You will need a baked pie shell. My Mom makes the best crust around so I enlisted her help on this as mine never quite turns out the way I want.
Her famous pie crust recipe is as follows:

2 cups flour
1 teaspoon salt
3/4 cup shortening, diced
Blend this together with a pastry blender until the mixture looks the size of peas. (you can use 2 knives, if you don't have a pastry blender)

Next, add 1/4 cup boiling water and mix together.
We get the best results using a rice paddle for this part. (or some type of flat plastic spoon)
Next, add 1 Table spoon of milk and mix.

After it's all mixed together divide it into two balls. This makes two pie shells for a round 9'' pie plate. (We saved our second pie crust for the next day and made a chocolate cream pie!)

Roll out the crust with a rolling pin and place in the pie plate. Don't forget to poke the bottom of the crust with a fork so it doesn't bubble up while baking. Bake at 425 for about 10-15 minutes. Keep an eye on it because every oven is different and you don't want your crust to burn. We're looking for a nice golden brown!

FILLING:

4 pints (about 3 pounds) fresh strawberries. (Do not skimp on this! It sounds like a lot but you will need them)

3/4 cup sugar

2 Tablespoons cornstarch

1 1/2 teaspoons Sure-Jell

Generous pinch of salt

1 Tablespoon lemon juice (this will be added after the sauce is cooked)

For the filling:
1. Select about 6oz (a bit more than a cup) of the "unattractive" strawberries.
Halve the large ones. Place in a food processor and blend into a smooth puree. You should end up with about 3/4 cup strawberry sauce.
2. Whisk sugar, cornstarch, Sure-Jell, and salt in a saucepan. Stir in strawberry sauce.
Cook over medium-high heat, stirring constantly (with a heat-proof rubber spatula) and scraping the sides and bottom of the pan to avoid scorching.
Once it comes to a boil, set your timer for 2 minutes, stirring all the while.
It will look frothy at first but will darken and thicken as it cooks.
After 2 minutes remove from burner and transfer to a large bowl. Add the lemon juice and stir. Let cool to room temperature.
3. While the filling cools pick through the remaining strawberries and measure out 2 pounds of the prettiest ones. Halve only the extra large ones, leave the smaller ones whole.
When the filling is cool, add the strawberries to the bowl and mix to coat.
Next, pour this into the pie shell and pile into mound. If any of the halved strawberries are facing up, turn them face down.
Chill for 2 hours and serve with homemade whipped cream.