Ingredients

Instructions

  1. To make the Creamy Satin Filling-.
  2. Combine sugar, cornstarch, flour, and salt in a saucepan. Gradually stir in milk.
  3. Bring to boiling, stirring constantly. Lower heat, cook and stir until thick and bubbly. Stir a litle of the hot mixture into the beaten egg; return it to the remaining hot mixture.
  4. Bring to just a boil, stirring constantly. Cool; then chill throughly. After it is chilled, beat throughly.
  5. Whip cream until stiff, then add fold into egg mixture with the vanilla. Cover the bottom of the cooled pre-baked pastry shell with the filling.
  6. Divide berries as follows-.
  7. Reserve a few perfect berries for the center. Crush 1/2 cup berries and set aside. Slice remaining berries in half.
  8. Arrange halved and whole berries atop filling, whole berries in the center.
  9. Combine the crushed berries and 1/2 cup of water in a small pan.
  10. Cook 2 minutes over medium heat, then press through a sieve.
  11. Mix sugar and cornstarch; gradually stir into berry juice. Cook and stir until thick and clear. Tint with several drops of red food coloring. Cool slightly, then spoon over pie.
  12. Refrigerate until serving time. Can easily be made the day before.