1 cooked 9-inch pie shell
1 c. crushed strawberries (I use a food processor)
1/4 c. granulated sugar
1 tbsp. arrowroot (if unavailable, use cornstarch)
1 pt. fresh strawberries, tops removed
1/2 c. heavy cream, whipped

Fill pie shell with fresh whole strawberries. (I usually pick the best looking ones for this part.) Boil crushed strawberries, sugar and arrowroot together, stirring often, until transparent. Pour this syrup over all the berries in pie shell. Chill. Top with whipped cream when serving.