1 baked 9 inch pastry shell
1 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
1 c. water
6 c. strawberries, washed, hulled and halved lengthwise

Mix sugar, cornstarch and salt in medium size sauce pan. Slowly stir in water and 2 cups strawberries. Cook over low heat, stirring constantly and mashing berries until mixture thickens and boil 3 minutes. Remove from heat. Cool slightly. Layer remaining 4 cups strawberries in even design circles in pastry shell. Spoon cooled strawberry glaze over. Chill 1 hour or until firm. Serve plain or topped with vanilla ice cream or whipped cream.