Carol Lahey's FRESH STRAWBERRY PIE

3 pints strawberries
3/4 cup sugar
¼ teaspoon salt
4 tablespoons cornstarch
2 teaspoons lemon juice
red food coloring

Have ready and cooled, a nine-inch baked pie shell.
Clean berries.
Line bottom of pie shell with the biggest berries.
Dice remaining berries and place in saucepan.
Combine sugar, salt and cornstarch. Stir into berries and cook over fairly high heat until sauce becomes somewhat clear (sauce should come to a boil). Remove from heat, add lemon juice and a few drops of coloring.
Cool.  Pour over berries that are in pie shell.
Serve with whipped cream.

FRESH RASPBERRY PIE

Fill a baked pie shell with whole raspberries.

Glacé --

Cook *1 cup mashed raspberries with 1 cup sugar mixed with 4 tablespoons cornstarch and the juice of 1 lemon.
Pour glacé over berries in pie shell.
Refrigerate.
Serve with whipped cream.

*Depending on the size of your pie plate, e.g. large, deeper 9-inch pie plate may require two cups mashed berries and increasing other ingredients in the glace.

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STRAWBERRY GLACÉ PIE

(Dorothy Corbett via NOK)

Mash enough berries to measure 1 cup.
Stir together sugar and cornstarch. Gradually stirin water and crushed berries. Cook over medium heat,stirring constantly, until mixture thickens and boils.
Boil and stir one minute. Cool.
Beat cream cheese until smooth; spread on bottom of baked pie shell. Fill shell with remaining berries, pour cooked berry mixture over top. Chill at least 3 hours or until set.
Serve plain or with whipped cream on top (with some sugar and vanilla added).

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FRENCH STRAWBERRY PIE

2 3-ounce packages cream cheese
1 9-inch baked pie shell1 quart fresh strawberries*
1 cup sugar
3 tablespoons cornstarch
1 cup whipping cream