Fresh, in-season strawberries are so good that they require little (if any) enhancement. This pie lets the fresh flavor of uncooked berries shine. I made it over the weekend, and my family loved it.

If you have the time or ambition, you can put the filling in a homemade, prebaked pastry crust. I had neither, so I used a purchased shortbread crust (from the supermarket’s baking aisle). I thought the sweet, rich crust married perfectly with the berries.

My only caution is to make the pie no more than 3 or 4 hours before you plan to serve it. Otherwise, the filling might get watery. (Mine did.) that didn’t effect the flavor, however, and a bit of whipped cream prettied up the pie.

SPECTACULAR STRAWBERRY PIE

2 pounds fresh strawberries

1/2 cup water

1 cup granulated sugar (less if strawberries are very sweet)

3 tablespoons cornstarch

Grated zest of 1 small orange (colored portion of peel)

Red food coloring, optional (but it makes the pie much more attractive)

1 (9-inch) pie crust, baked and cooled

Sweetened whipped cream, for serving (see note)

Rinse and drain strawberries, then hull them.

First make the glaze. With a potato masher (or a fork, if you don’t have a potato masher), crush enough berries to measure 1 cup. Transfer crushed berries to a medium saucepan. Stir in water, then stir in sugar and cornstarch. Place over medium heat.

Cook, stirring frequently, until mixture starts to boil. Continue to cook, stirring constantly, until liquid thickens and turns from cloudy to clear. Remove from heat. Stir in orange zest. Add food coloring, a drop at a time, until filling reaches the desired color. Let cool completely.

Meanwhile, cut small berries in half, large berries into quarters.

When glaze is cool, spread a small amount over the pie crust. Add a layer of berries, packing them in tightly. Add more glaze, saving just enough to brush lightly over the top of the pie. Add the remaining berries, arranging them in an attractive pattern, then brush with the remaining glaze. Cover loosely and refrigerate an hour or until cold.

Serve with sweetened whipped cream.

Note: A pie this packed with berries deserves real whipped cream, not frozen whipped topping. Fresh cream is easy to whip. Chill a small metal bowl and your mixer’s beaters in the freezer for 10 or 15 minutes. Add a cup or so of heavy (whipping) cream and a little bit of superfine or powdered sugar to the bowl; you want just a hint of sweetness. Beat until soft peaks form when you lift the beaters. If you’d like, stir in a little bit of grated orange zest to accentuate the orange flavor in the pie.