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1 (9-inch) baked pastry shell
3/4 c. sugar
red food coloring
6 c. fresh medium size
1 c. water
3 Tbsp. cornstarch

Wash berries, remove hulls. Crush 1 cup of the smaller
berries and cook with the water for about 2 minutes. Drain
well with sieve; reserve juice. Add water if needed to make
1 1/4 cups juice. Discard cooked berries. In saucepan combine
sugar and cornstarch; stir in berry juice. Cook and stir over
medium heat until thickened and clear. Stir in about 7 drops
food coloring. Cool slightly. Spread a small amount of the
glaze mixture (about 1/4 cup) on bottom and sides of baked
pastry shell. Arrange half of whole berries, stem down in
pastry shell. Spoon half of the remaining glaze carefully over
berries, being sure each is well coated. Arrange remaining
berries stem end down on first layer; spoon on remaining glaze,
coating each berry. Chill 3 to 4 hours. Garnish with whip

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