Combine 3/4 cup sugar and 3 tablespoons cornstarch; stir into berry juice. Cook and stir until thickened and bubbly. Add few drops of red food coloring. Place 1 1/2 cup fresh strawberries in baked and cooled 8-inch pastry shell. Pour half the sauce over. Repeat layers with 1 1/2 cups berries and remaining sauce. Chill. Serve.