Classic strawberry cream pie

Ingredients

• 1 9-inch pie crust
• 1 recipe cream filling (below)
• 3 cups fresh strawberries
• ½ cup water
• ¼ cup sugar
• 2 teaspoons cornstarch

Cream Filling:

• ½ cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons enriched flour
• ½ teaspoon salt
• 2 cups heavy cream
• 1 slightly beaten egg
• ½ cup sour cream

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Preparation

• Pre-bake pie crust using pie weights or dried beans. Let cool. Fill with chilled Cream Filling.
• Quarter two and a half cups of the strawberries, place in large bowl. Crush remaining half cup berries ; add water; cook 2 minutes.
• Mix sugar and cornstarch: gradually stir into berry sauce. Cook over low heat, and stir until thick.
• Cool slightly; pour over bowl of quartered strawberries, mix well. Arrange over cream filling. Keep refrigerated until served.
  
• Cream Filling:
  Mix first 4 ingredients. Gradually stir in cream. Stirring constantly, bring to a boil; reduce heat and stir until thick. Stir a little of the hot mixture into egg; return to remaining hot mixture. Bring just to boiling, stirring constantly. Cool, then chill. Beat well; fold in sour cream.