Glazed Berry Pie

• 9-inch baked pie shell with a generous rim

• 1 quart cleaned and hulled  strawberries, red or black raspberries

Reserve and blend or sieve 1 cup of the fruit. Combine and cook, stirring until thickened over low heat, 10 to 15 minutes:

• 3/4 c. Sugar

• 2-1/2 tbsp. cornstarch

• 1/4 tsp. salt

• 1 c. water

Add the blended fruit to give color. 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 for at least 4 hours. Served garnished with whipped cream.