3 pts. (6 c.) fresh strawberries, hulled, washed, drained
1 c. sugar
3 tbsp. cornstarch
1 1/2 c. water
2 drops red food coloring
1 already baked pie crust, cooled

In small bowl, crush enough strawberries for one cup. In medium saucepan, combine sugar and cornstarch. Then add crushed strawberries and water. Then cook until mixture boils and thickens, stirring constantly. Stir in food coloring. Let cool, stirring occasionally. Put remaining whole strawberries in pie crust. Pour the glaze over the strawberries. Refrigerate 3 hours.