4pintsfresh strawberriesrinsed, dried, and hulled, (3 lbs.)
⅓cupnatural cane sugar
2tablespoonscornstarch or arrowroot powder
¼teaspooneach calcium powder and pectin powder from a box of Pomona's Universal Pectin
pinch table salt
1tablespoonfreshly squeezed lemon juice
For the whipped cream:
1cupcold heavy cream
To make the filling:
Choose 6 to 8 ounces of the least attractive berries and place them in a blender or food processor. Blend or process the berries to a smooth puree. You'll have about about ¾ cup of puree.
In a medium saucepan, whisk together the sugar, cornstarch, calcium and pectin powders, and salt. Whisk in berry puree. Bring this mixture to a full boil over medium heat; cook and stir constantly for 2 minutes. Remove from heat and stir in lemon juice. Set aside to cool to room temperature.
Meanwhile, place the remaining strawberries in a large bowl, cutting any very large strawberries in half.
Pour room temperature glaze over berries in bowl, gently fold the berries until they are evenly coated with glaze. Scoop coated berries in to prepared pie shell. Arrange berries so that any cut sides are down.
Refrigerate the pie until ready to serve: at least 2 hours and up to 5.
When you're ready to serve the pie, prepare the whipped cream:
Whip chilled cream and sugar on medium-high speed until loose peaks form.
Cut the pie into 8 wedges and serve topped with whipped cream.
Note that cook time does not include cooking pie shell and total time does not include time in the refrigerator to set up.