1 cooked pie crust
4 c. strawberries, sliced
1 c. water
3/4 c. sugar
1/4 c. cornstarch
1 tsp. lemon juice
1 container Cool Whip

Arrange 3 cups strawberries in the pie crust. In a saucepan mash remaining cup of strawberries and add water; simmer for 5 minutes. Add sugar and corn cornstarch to saucepan mixture; heat until is thick and clear. Let mixture cool. Then add lemon juice and spread on pie crust. Chill for 2 hours and top with Cool Whip.