| 1 | Wash strawberries and in cold water, drain and hull them and reserve some for garnish. |
| 2 | Crush 1 pint of the berries with a potato masher, or in a blender. |
| 3 | Measure crushed berries and add enough water to make 1 ?cups. |
| 4 | Bring mixture to a boil over low heat, stirring constantly. |
| 5 | Mixture will be thickened and translucent. |
| 6 | Strain, add butter or margarine, lemon juice and food coloring cool. |
| 7 | Meanwhile, toss remaining 2 pints of berries with the cointreau or orange juice. |
| 8 | Let stand about 30 minutes. |
| 9 | Arrange in the pie shell and pour the cooled glaze over the berries. |
| 10 | Refrigerate until well chilled, about 2 hours. |
| 11 | Before serving, whip cream until stiff and fold in the confectioners sugar. |
| 12 | Garnish pie with whipped cream and reserved strawberries. |
| 13 | Note: a nice variation is to combine 1 3 oz pkg cream cheese, softened and mixed with 2 tbsp sour cream, and spread over the bottom of the pie crust before filling the shell.or try a graham cracker crust. |
| 14 | This is just like a recipe that aunt betty and i got from better homes and gardens when we were first married. |
| 15 | She still makes it all the time. |
| 16 | I had forgotten about it. |
| 17 | Remember this one kids |
