6cupsfresh strawberriesadd more for an extra thick pie
For the Fresh Whipped Cream
1cupheavy whipping cream
Arrange 4 cups of the strawberries in baked pastry shell. Mash remaining 2 cups berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell.
Chill for several hours before serving with a dollop of fresh whipped cream.
For the Whipped Cream:
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. This step is not mandatory, but helps your whip cream thicken up better, especially on a warm, summer day.
Place the sugar into the mixing bowl and add the whipping cream and vanilla. Whisk just until the cream reaches stiff peaks.
Store any unused portion in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds.