1poundAdditional strawberries,halved, and if extra large quartered
In a food processor, blend 1 pound strawberries with the sugar, orange zest, orange juice, and cornstarch.
Pour mixture into a skillet and cook over medium heat, stirring constantly with a whisk. Bring to a boil and cook for about 1 more minute stirring constantly until mixture beings to thicken. Remove from heat and allow to cool.
Rinse and halve the additional 1 pound strawberries and arrange in your baked pie crust.
Pour cooled strawberry puree over the strawberries and gently shake to allow the puree to settle in between the strawberries.
Refrigerate for several hours before serving. Top with whipped cream.