1 baked 9" pastry shell
6 c. fresh strawberries
Red food coloring
1 c. water
3/4 c. sugar
3 tbsp. cornstarch

Wash and hull berries. Crush 1 cup berries and cook with water for about 2 minutes; drain well, reserving juice. Discard berries.

In saucepan combine sugar and cornstarch. Add water to juice to make 1 1/4 cups. Stir into sugar mixture, cook and stir over medium heat until thickened and clear. Stir in about 5 drops of food coloring. Spread a small amount of glaze mixture (about 1/4 cup) on bottom and sides of pastry shell. Arrange half the whole berries, stem down, in pastry shell. Spoon half of remaining glaze carefully over berries. Arrange rest of berries, stem down, on first layer, spoon on remaining glaze, coating each berry. Chill 3 to 4 hours. Garnish with whipped cream.