1 qt. fresh strawberries or 2-3 pkg. frozen, thawed
1 baked 9" pie shell
3 tbsp. cornstarch
3/4 c. sugar
2 tbsp. water
1/4 tsp. salt
1/2-1 tsp. butter
Cool Whip

In saucepan combine cornstarch, sugar, water, salt, butter and 1/2 of berries. Cook and stir until smooth and slightly thickened. Cool. Pour sauce over remaining strawberries (drained). Top with Cool Whip. Refrigerate for 1 hour before serving. Raspberries or blueberries may be substituted.