Makes enough for 1 9in pie
- 2-1/3lb strawberries, 5oz to 6oz pureed to make 3/4 cup and remaining berries left whole or halved
- 5-1/4oz sugar
- 2tb cornstarch
- 1/2tb low-sugar Sure-Jell
- 1/4tsp salt
- 1tb lemon juice
- Whisk berry puree with 2-4. Boil for 2 minutes, add lemon juice and set aside. Let cool to room temperature.
- Fold berries with glaze, pour into pie crust and chill for 2 hours. Serve within 5 hours.