1 baked pastry shell
1 qt. hulled strawberries, reserve 1 c. for glaze
3/4 c. water
3 tbsp. cornstarch
1 c. sugar
1 tsp. lemon juice

Line baked, cooled pastry shell with washed and drained berries, reserving 1 cup for glaze. Simmer reserved berries and water in saucepan for 3-4 minutes. Combine cornstarch and sugar, add to cooked fruit slowly, mixing well. Cook again until syrup is clear and thick, stirring constantly. Add lemon juice and a few drops of red food coloring. Cool slightly. Pour over berries in pastry shell. Chill thoroughly. Decorate with whipped cream when ready to serve.