Summer Strawberry Pie

Preparation:

Bake unfilled pie crust according to directions or your recipe. Cool. While crust bakes, wash and remove stems from strawberries. Place 3/4 of the cleaned whole strawberries stem-side down into the baked pie crust. In medium-sized saucepan, combine remaining 1/4 of the strawberries and sugar, mashing berries until soft and pulpy. Cook strawberry-sugar mixture on medium heat, bringing to a low boil, stirring frequently so the sugar does not burn. In small bowl, whisk together water and cornstarch. Add cornstarch mixture little by little to saucepan of strawberry-sugar. Bring to a boil, then reduce heat to simmer, mixing frequently until mixture thickens, about 10-15 minutes. Pour hot strawberry mixture into crust with berries. Cover the pie with plastic wrap and refrigerate overnight. Once chilled, add whipped cream and fresh blueberries to the top of the entire pie or serve as slices, topping each piece with a dollop of whipped cream and some of the blueberries.