Ingredients

• 1 cooked shortcrust pastry shell(pre-baked crust)
• 1 L fresh Quebec strawberries, hulled
• 250 ml sugar
• 3 tbsp cornstarch
• 250 ml water
• 1 strawberry gelatin packet(85 g, optional for the glaze)
• 1 Whipped cream for serving

Instructions

1. 1

   Pre-bake the pastry shell at 200°C (400°F) for 15 minutes with pie weights. Let cool.

2. 2

   Mash 250 ml of strawberries. Cook them with the sugar, cornstarch, and water until thickened.

3. 3

   Let the glaze cool slightly.

4. 4

   Arrange the remaining whole strawberries in the cooked crust.

5. 5

   Pour the glaze over the strawberries, coating them well.

6. 6

   Refrigerate for at least 3 hours. Serve with whipped cream.