All-Strawberry Pie

The flavor of the pie was terrific, though I did have to use a cup of blueberries. The problem was that it was soupy when I cut it, even after 45 minutes in the oven and a few hours on the cooling rack. My strawberries weren't particularly juicy even after sitting with the sugar/cornstarch mix. Next time I may add an extra teaspoon cornstarch or allow the berries to macerate a little longer and hold back some of the juices.