1 1/2 qt. strawberries
1 c. sugar
3 tbsp. cornstarch
1/2 c. water
1 tbsp. butter or regular butter
1 baked 9-inch pie shell
1 c. heavy cream
2 tbsp. confectioners' sugar

Hull and wash strawberries; drain well. Crush enough with potato masher to make 1 cup.

Combine sugar and cornstarch in saucepan. Add crushed berries and water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking and stirring over low heat 2 minutes until mixture is thickened and translucent. Remove from heat and stir in butter. Cool.

Place whole berries in pie shell, reserving some for garnish. Pour cooked mixture over berries. Cover and chill at least 2 hours.

Whip cream in bowl with electric mixer until it begins to thicken. Gradually add confectioners' sugar, beating until soft peaks form. Garnish pie with whipped cream and whole strawberries. Makes 6-8 servings.