In a backstreet restarant in Dillon, Montana a cook had a strawberry pie so famous that people drove miles for a piece. It took me years to discover his secret. Here it is.
Bake a pieshell.
Fill pie with prettiest strawberries (about 3 cups) with 1 cup sorted out for cooking.
Mash sorted out strawberries and add ½ cup (or more if you like it sweeter) cup sugar with 2 ½ TBS ClearJel mixed in. (Not Sure-Jel)
Add ½ cup hot water and a little lemon juice if you have it.
Bring to boil and cook, stirring, until clear and thickened.
Pour over fresh strawberries in pie, let cool. Serve with whipped cream or ice cream.
The secret is in the modified cornstarch called ClearJel. It gives the texture of cornstarch but without a bit of color or taste. Probably have to get it on line, but my, is it worth it. Chefs often use the instant modified starch, but the kind you cook is better.