1 (8") baked pie shell
1 qt. strawberries
1/2 c. water
3/4 c. sugar
2 tbsp. cornstarch

Wash, drain and hull strawberries. Crush 1 cup of berries and bring to a boil with water. Cook 3 minutes. Blend sugar, cornstarch and 1/4 cup water; stir into boiling mixture. Cook, stirring constantly over medium heat until thick and clear. Cool. Place remaining berries in baked pie shell. Cover with cooked glaze. Refrigerate until firm about 2 hours. Top with whipped cream.

PIE SHELL:

1 c. Bisquick baking mix
1/4 c. butter, softened
3 tbsp. boiling water

Combine baking mix and butter in small bowl. Add water, stir vigorously until dough forms a ball and cleans the bowl. (Dough will be soft and puffy.) Pat dough with floured hands into a 9" pie pan, bringing up dough to edge of pan. If you like, flute edge. Bake 8 to 10 minutes at 450 degrees. Cool.