Strawberry Pie

It's strawberry season! We love strawberry season. It's the most beautiful fruit and tastes so good in so many dishes. But personally we like it the best in pie.
This recipe is made with Sure-Jell fruit pectin (pink box).

You will need one 9" cooked pie shell (Here's our recipe for crust. Unless you halve it, it will make two 9" pie shells)

For the filling:
4 pints (about 3 pounds) fresh strawberries. 
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)
Fresh whipped cream for topping.

After rinsing the strawberries, let dry. Next,  pick out a heaping cup of the "unattractive" strawberries.
 Place the one cup in a food processor and blend into a smooth puree. You should end up with about 3/4 cup strawberry sauce.
Whisk sugar, cornstarch, Sure-Jell, and salt in a saucepan. Stir in strawberry sauce.
Cook over medium-high heat, stirring constantly and scraping the sides and bottom of the pan to avoid scorching.
Once it comes to a boil, set your timer for 2 minutes, keep stirring.
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.
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 at least 2 hours and serve with homemade whipped cream. 

This recipe is adapted from America's Test Kitchen