1 qt. strawberries
1 prebaked pie shell
1 c. sugar
1/2 c. water
3 tbsp. cornstarch
1 tbsp. butter

Crush enough strawberries to make 1 cup. Save the rest for later. Combine sugar, cornstarch, and water in a saucepan; bring to a boil. Cook over low heat for 2 to 3 minutes until clear, stirring occasionally. Add 1 tablespoon butter; let cool. Fill baked pie shell with the rest of the whole berries. Pour the glaze mixture over it. Let stand until set. Before serving, spread with whipped cream.