By popular demand (i.e., one person asked me), I'm posting the strawberry pie recipe that I use. This is not the same pie as in last week's photo, but I'll bet it tastes even better.
Fresh Strawberry Pie
1 pie crust, baked and cooled (I recommend Trader Joe's because it tastes homemade and doesn't have any trans fats or other nasty ingredients)
2 lbs. fresh strawberries, divided
1/4 c. cornstarch
3/4 c. sugar
pinch of salt
2 T. fresh lemon juice
homemade whipped cream
Rinse and drain strawberries and cut off the tops. Slice half of the strawberries into 1/4" thick slices.
Put the remaining whole strawberries into a molcajete or large mortar and crush them to a pulp. Add cornstarch, sugar, and salt, and stir until the cornstarch dissolves. Scoop into a saucepan and cook over medium heat, stirring, until the mixture thickens. Remove from heat and stir in lemon juice. Cool for 30 minutes, stirring a few times, until the mixture cools to room temperature.
Stir in the sliced strawberries. Pour into pie shell, then refrigerate until chilled. Top with whipped cream.