1 baked 9 inch pie shell
1 1/2 qts. strawberries
1 c. sugar
3 tbsp. corn starch
1/2 c. water
1 tbsp. butter
1 c. whipping cream, whipped
2 tbsp. sifted confectioners' sugar

Hull, wash and thoroughly drain berries. Crush enough to make 1 cup pulp. Save the rest and place them whole in the baked crust. combine sugar and corn starch. Stir in 1 cup crushed berries and water. Cook over medium heat, stirring constantly, until mixture comes to a boil.

Continue cooking and stirring over low heat 2 minutes. Remove from heat and stir in butter. Cool. Pour over berries in pie shell. Chill in refrigerator about 2 hours. Serve topped with whipped cream to which has been added the confectioners' sugar. Serves 6 to 8.