1 baked pie crust
1 qt. strawberries, washed and hulled
1 c. sugar
1/4 c. cornstarch
1 c. water
Few drops red food coloring (optional)

After baking pie crust, chop 1 cup of strawberries. Combine sugar and cornstarch in 2-quart saucepan. Stir in water gradually until smooth. Add chopped strawberries. Cook, stirring constantly until mixture thickens and boils. Remove from heat. Stir in food coloring, if desired. Cool in refrigerator 1/2 hour.

Pour 3/4 mixture into pie shell. Stand up remaining strawberries in pie shell (should fill bottom), pour remaining syrup over strawberries. Chill until firm, about 3 hours. Top with whipped cream.