1 baked and cooled 9-inch pie crust
1 qt. fresh strawberries
1 c. sugar
3 tbsp. cornstarch
1/2 c. water

Wash and hull 1 quart of strawberries, cut up strawberries to make 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in 1/2 cup water until smooth. Add cup of cut-up berries. Cook on stove or use a glass bowl for use in microwave.

If using microwave, cook on high 2 minutes, stir, cook 2 minutes, stir, then cook only at 30 second intervals until sauce is clear and starts to get thick.

If cooking on stove, cook until sauce is clear also. Use medium heat. Stir in a few drops of red food color, cool.

Line baked pie shell with remaining whole berries. Pour glaze sauce over berries. Chill at least 3 hours. Garnish with whipped topping and berries.