1 quart fresh strawberries
1 cup sugar
3 tbsp. cornstarch
1/2 cup water
1 tbsp. lemon juice
Pie crust, ready made or frozen
1 pint whipping cream

Cook pie crust per package directions. Crush 3/4 cup strawberries - put into blender and puree. Pour crushed strawberries into a saucepan.

In a separate jar or bowl, combine cornstarch and cold water. Mix so that all cornstarch is dissolved. Add this mixture to sauce pan. Add sugar to saucepan. Cook until mixture is thick and bubbly over medium heat stirring all the while.

When mixture is thickened add the lemon juice and remove from the heat. Cool. Put strawberries into cooled mixture then place in cooked pie shell. Refrigerate.

Just before serving top with whipped cream.

Makes 8 to 10 servings.