|Pastry for 2-crust 9” pie||¼ C cornstarch||1 T butter or margarine|
|1 C sugar||2 pints fresh strawberries, hulled||Sugar|
Divide pastry almost in half. Roll out larger half on floured surface to 13” circle. Line 9” pie plate with pastry. Trim edge to ½” beyond rim of pie plate.
Combine 1 C sugar and cornstarch in bowl. Cut strawberries in half. Add to sugar-cornstarch mixture, tossing with a fork to coat.
Arrange strawberry mixture in pastry-lined pie plate. Dot with butter. Roll out remaining pastry to 11” circle. Cut slits. Place top crust over filling and trim edge to 1” beyond rim of pie plate.
Fold top crust under lower crust and form a ridge. Flute edge. Sprinkle crust with sugar.
Bake at 425 for 40 minutes, or until curst is golden brown. Cool on rack. Makes 6 to 8 servings.