Strawberry Glacé Pie

I make this pie almost every Easter.

Baked pie shell (I usually make a buttery tart shell.)
1 1/2 quarts of strawberries
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
1 tablespoon butter
1 cup of heavy cream, whipped
2 tablespoons powdered sugar

Wash, drain, hull and crush 1 cup of berries
Combine sugar and cornstarch, add to berries and water.
Cook over medium heat, stirring constantly, until the mixture comes to a boil. Continue cooking and stirring over low heat 2 minutes. The mixture will be thick and translucent. Reserve from the heat and stir in the butter. Cool.

Put whole berries in the pie shell. Pour cooled mixture over berries and chill at least 2 hours.
Put whipped cream over pie and garnish with nice whole berries.

Black Raspberries

I plunked down on a rock next to the trail and like a bear in a berry patch, started wolfing sun warmed ripe black raspberries. My sister had called last week to tell me she'd picked enough black raspberries for a pie. I couldn't even remember the last time I had them. The wild raspberries here are all red, I told her. Sissy, I lied. Apparently we do have them, though we definitely do not have blackberries, my personal favorite. I wonder why...? Anywho, I spied these while hiking. Couldn't let them go to waste. They really are better than red raspberrries. But there was not enough for a pie.