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1
To make the Creamy Satin Filling-.
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2
Combine sugar, cornstarch, flour, and salt in a saucepan. Gradually stir in milk.
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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.
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4
Bring to just a boil, stirring constantly. Cool; then chill throughly. After it is chilled, beat throughly.
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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.
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6
Divide berries as follows-.
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7
Reserve a few perfect berries for the center. Crush 1/2 cup berries and set aside. Slice remaining berries in half.
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8
Arrange halved and whole berries atop filling, whole berries in the center.
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9
Combine the crushed berries and 1/2 cup of water in a small pan.
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10
Cook 2 minutes over medium heat, then press through a sieve.
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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.
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12
Refrigerate until serving time. Can easily be made the day before.
