2 qts. fresh strawberry
1 pt. fresh strawberry
2 pkgs. Knox gelatin
1/2 c. cool water
3 tbsp. cornstarch
1 c. sugar

Soak the Knox gelatin in cool water, then set aside. Now blend cornstarch and sugar and add to 1 pint of strawberries; bring to boil on medium heat, about 2 or 3 minutes.

Now add the soaked gelatin; blend well and let stand and cool to room temperature. Pour about 1/2 inch thickness of this sauce over bottom of already baked pie crust.

Pour the rest of this sauce over the prepared 2 quarts of fresh strawberries. Fold well until all the strawberries are completely covered. Put into the pie crust. Chill at least 2 hours.