Make and roll out a 2 crust pastry to fit a 9 or 10 inch pie pan.

1-1 1/2 qt. strawberries
3/4-1 c. sugar
Dash of salt
2 1/2 tbsp. cornstarch or flour
1 tbsp. butter

Make a roll out pastry, venting top crust. Wash, drain and hull berries, cutting large ones in half.

Blend sugar, cornstarch, flour and salt; sprinkle 2 tablespoons over bottom crust in pan. Turn remainder over strawberries and mix gently. Then turn berries into pie pan and spread evenly. Dot with butter. Moisten edges of bottom crust; lay on top pastry and press gently to seal. Trim pastry to 1/2 inch beyond edge of pan; turn overhang under edge of lower pastry so fold is even with edge of pan. Press to seal, then crimp with tines of a fork. Bake in 450 degree oven - lower rack for 15 minutes. Reduce heat to 350 degrees and bake 30 minutes longer or until golden brown. Cool on rack before serving.