4 c. fresh strawberries
1 c. water
3 tbsp. cornstarch
1 c. sugar
9-inch pie shell, baked
Whipped cream

Wash, drain and hull strawberries. Combine 2/3 cup water and 1 cup strawberries. Bring to a boil and simmer for 3 minutes. Blend sugar, cornstarch and remaining 1/3 cup water. Add to hot strawberry mixture. Boil 1 to 2 minutes until thickened and translucent, stirring constantly. Cool.

Save out 1/2 cup choice strawberries. Put remaining 2 1/2 cups strawberries in the baked pie shell. Cover with cooked mixture and garnish with whipped cream and the 1/2 cup strawberries. Refrigerate for 2 hours or until firm.