Fresh Strawberry Pie or Crisp

Ingredients

6 cups fresh strawberries (1 1/2 quarts), washed and hulled

1 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice

For Strawberry Pie

1 nine-inch baked pastry shell

For Strawberry Crisp

Directions

For Strawberry Pie

1. Separate out half of hulled strawberries (3 cups) and mash.
2. Add the mashed strawberries to a saucepan with sugar and cornstarch.
3. Cook over medium heat until thickened, stirring frequently, about 5-6 minutes.
4. Remove from heat and stir in lemon juice. Cool.
5. Cut remaining 3 cups of strawberries in half, and add to the cooled mixture.
6. Pour into baked pie shell. Refrigerate.
7. When ready to serve, top with whipped cream and garnish with fresh whole strawberries, if desired.

For Strawberry Crisp

1. Pre-heat oven to 350 F. Grease a pie plate or baking dish with butter or cooking spray.
2. Quarter strawberries and combine with sugar and cornstarch. Pour into prepared baking dish.
3. In a separate bowl, combine flour, brown sugar, cinnamon, and oats. Mix in butter by hand or with a pastry cutter until crumbly and well mixed.
4. Cover the strawberry mixture with the crumb topping.
5. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes.
6. Let cool before serving.