4 c. berries
3/4 c. sugar
1 (8 inch) pastry shell, baked and cooled
Whipped topping; optional
1 c. water
3 tbsp. cornstarch

Crush 1 cup berries and cook in water for 2 minutes. Add sugar and cornstarch. Cook until thick and bubbly (for strawberries, add a few drops red food coloring).

In pastry shell layer: 1 1/2 cups of remaining berries, half of the sauce, rest of berries and other half of sauce. Chill. If desired, top with topping.