- 6 cups strawberries
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon grated orange peel
- 2 tablespoons orange-flavor liqueur or thawed frozen orange juice concentrate
- Baked pastry for a single-crust 9-inch pie
- Rinse berries and drain dry on absorbent towels; hull fruit.
- In a 1- to 11/2-quart pan, combine sugar, cornstarch, and peel. In a blender or food processor, whirl 2 cups of the least perfect strawberries with 6 tablespoons water until pureed; pour puree into pan, mixing well. Cook, stirring often, over medium-high heat until mixture comes to a full boil, about 5 minutes. Stir in orange liqueur to taste.
- Arrange remaining strawberries, tips up, in pastry shell; evenly spoon the hot cooked berry glaze mixture over whole fruit, covering completely. Chill until glaze is cool and set, at least 1 hour or, covered, up until next day. Cut into wedges.