Crust:

1 1/2 c. Bisquick
1/4 c. butter
3 tbsp. boiling water

Mix Bisquick and butter in a 9 or 10 inch pie plate. Sprinkle with the boiling water. Press together, lining the pie plate. Flute the edges.

Bake at 450°F for about 10 minutes (until golden brown in color). Set aside to cool.

Filling:

1 c. sugar
3 tbsp. cornstarch
1 cup water, divided 1/3 and 2/3
1 1/2 qt. strawberries

In a saucepan, bring the 2/3 cup of water to a boil. Continue to boil over medium heat with a few berries added for color. Mix the sugar and cornstarch. Add the 1/3 cup of water and mix until smooth. Pour slowly into the boiling water, stirring constantly until it becomes thick and smooth and cloudiness disappears. Let this mixture cool. Place strawberries into crust and pour cooled mixture over berries. Refrigerate until the filling sets. Serve with whipped cream.