1 (9") pie shell, baked
1 qt. hulled strawberries, washed & drained
3/4 c. water
3 tbsp. cornstarch
1 c. sugar
1 tsp. lemon juice
1 c. whipped cream

Line cooled pie shell with berries, reserving 1 cup for glaze. Simmer reserved berries and water in saucepan about 3 to 4 minutes. Combine cornstarch and sugar; add cooked fruit. Cook again until syrup is thick and clear, stirring constantly. Add lemon juice and cool slightly. Pour over berries in pastry shell. Chill thoroughly. Decorate with border of sweetened whipped cream. Serve at once.