(aka Strawberry Glace Pie)
6 cups fresh medium strawberries (or slightly more if you like)
3/4 cup sugar
3 tablespoons cornstarch (cornflour)
1 9-inch baked shortcrust pastry shell
To prepare strawberry glaze, in a small saucepan crush 1 cup of the smaller berries; add 1 cup water. Bring to the boil; simmer 2 minutes. Sieve berry mixture. In a saucepan combine sugar and cornflour; stir in sieved berry mixture. Cook over medium heat, stirring constantly, till thickened and clear. Spread about 1/4 cup of the strawberry glaze over bottom and sides of pastry shell. Arrange half of the whole strawberries, stem end down, in pastry shell. Carefully spoon half of the remaining glaze over berries, thoroughly covering each berry. Arrange remaining strawberries, stem end down, atop first later; spoon on remaining glaze, covering each berry. Chill pie at least 3 to 4 hours. Serves 8.
[sorry the recipe is in American units - I have never bothered to convert it, as it's so basic anyway - 1 cup is 8 fl oz; the rest is fairly basic to work out]