1 ea Pie shell, 9", baked

-----------------------------------GLAZE----------------------------------- 1 pt Strawberries

1 c Sugar, granulated

2 1/2 tb Cornstarch

1 tb Butter, unsalted

----------------------------------FILLING---------------------------------- 2 pt Strawberries

2 tb Orange juice

1 c Heavy cream; whipped

2 tb Sugar, confectioners

Prepare and bake pie shell; let cool. GLAZE: Wash strawberries gently in cold water. Drain; hull. In medium saucepan, crush strawberries with potato masher. Combine sugar and cornstarch; stir into crushed strawberies. Add 1/2 cup water. Over low heat, stirring constantly, bring to boiling. Mixture will be thickened and translucent. Strain; add butter. Cool. FILLING: Wash strawberries gently in cold water. Drain; hull. Measure 3 cups; reserve rest for garnish. In medium bowl, gently toss strawberries with Cointreau; let stand about 30 minutes. Then arrange in baked pie shell. Pour cooled glaze over strawberries. Refrigerate until well chilled--about 2 hours. Just before serving, whip cream until stiff; fold in confectioners' sugar. To serve, garnish pie with reserved strawberries and whipped cream. Makes 6-8 servings. Variation - Strawberry Devonshire Glace Pie: Combine 1 package (3 oz) soft cream cheese with 1 tablespoon light cream. Spread over bottom of cooled pie shell before adding strawberries.