Place Bisquick and butter in bowl. Add boiling water and stir with fork until dough forms a ball and cleans bowl. Dough will be puffy and soft. With fingers and heel of hand, pat evenly into a 9 inch pie plate bringing up dough to edges of pan. This may seem skimpy but will not be when baked. Flute edges. Bake 8 to 10 minutes.

Wash, drain and hull strawberries. Simmer 1 cup of the berries and 2/3 cup of water for 3 minutes or until berries start to break up. Blend sugar, cornstarch and remaining 1/3 cup of water. Add to boiling mixture. Boil 1 minute, stirring constantly. Cool. Place remaining 3 cups of berries in short pie shell. Cover with cooked mixture. Refrigerate until firm, about 2 hours. Serve with cream or ice cream.