1 pt. fresh strawberries
3/4 c. sugar
1/2 c. water
2 tbsp. cornstarch
1/2 pt. whipping cream
1 baked pie crust

Wash berries. Remove stems. Save about 1/3 of the pretty ones. Place rest of them in saucepan with sugar and water. Cook over medium-low heat. When they boil, reduce heat; simmer about 15 minutes. Pour through strainer, forcing fruit through.

Dissolve cornstarch with 1/4 cup cold water and stir into juice. Return to heat and stir until mixture boils. Allow to simmer slowly until thick. Stir rest of berries. Cool. Whip the cream. Don't put pie together until just before serving. Put cream on bottom, berries on top. Serves 8.