The best two-crust strawberry pie you’ll ever make or taste
Pastry for 2-crust pie
2⅔c. frozen strawberries
1⅓c. strawberry juice
2½tblsp. quick-cooking tapioca
1tsp. lemon juice
Thaw berries until most of free ice has disappeared. Drain off the juice; measure and stir it into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.
Add berries and lemon juice to cooled, thickened juice. Pour filling into pastry-lined 9" pie pan. Cut vents in top crust; cover pie, seal and flute edge.
Bake in hot oven (425°) 30 minutes, or until nicely browned. For a brown undercrust, bake on lowest oven shelf.