1 baked & cooled 9-inch pie shell
1 qt. fresh strawberries, drained
Few drops red food coloring
2 1/2 tbsp. cornstarch
2/3 c. sugar
1 c. water
1/2 pt. whipped cream
1 tsp. fresh lemon juice

Mix cornstarch and sugar in heavy saucepan. Add water gradually, stirring until smooth. Add lemon juice. Cook over moderate heat, stirring constantly until thickened and clear. Add enough food coloring to make sauce ruby red. Cool completely. Slice strawberries and add to sauce. Stir gently until berries are covered. Spoon into pie shell and cover top with whipped cream.