|1||tb||Cornstarch - mixed with|
|1||Baked 9 or 10 inch pie crust|
|1||c||Cold heavy whipping cream|
Chop one cup of the strawberries. Cut the remaining strawberries in half. Put them in a medium bowl and set aside.
In medium saucepan over medium heat, cook the chopped strawberries with the sugar, lemon juice, jam and cornstarch/water mixture stirring constantly. Bring to a boil and continue to cook until the glaze thickens and becomes clear. Strain into a small bowl and cool to room temperature, about one hour. Discard the cooked strawberries.
Pour the cooked glaze over the reserved strawberries and gently mix them together to coat the fruit. Mound the glazed strawberries into the baked crust. Turn the top layer of strawberries so the cut sides face down.
Cover and chill the pie for at least two hours. Serve cold the day it is prepared. Pass whipped cream if desired.