6 to 7 c. strawberries, hulled
6 tbsp. water
2/3 c. sugar
2 tbsp. cornstarch
1 tsp. grated orange or lemon peel
2 to 3 tbsp. concentrate orange juice or limeade

LOWFAT PASTRY:

1 c. flour
1 1/2 tbsp. sugar
1/4 c. cold butter
2 to 3 tbsp. cold water

Prepare pastry. Pierce all over with fork and bake at 425 degrees for 12-15 minutes until golden. Let cool.

Puree 2 cups of the least perfect strawberries with water, sugar, cornstarch, and orange peel. Pour into saucepan and cook and stir until mixture comes to full boil and thickens, about 5 minutes. Stir in concentrated juice. Arrange remaining berries in crust, tips up. Pour hot puree over strawberries and let cool and set in refrigerator 1 hour or more.

In medium bowl or food processor, combine flour and sugar. Whirl until well blended. Cut in butter until mixture resembles coarse crumbs. Gradually add water, mixing lightly with fork or whirling briefly until mixture begins to hold together. Roll out on lightly floured board to 12-inch circle. Ease into 9- inch pie pan. Either pierce and bake at 425 degrees until golden, 12-15 minutes, or continue with recipe.