2/3 cup sugar
2 tbsp. cornstarch
1 quart fresh strawberries, divided
1 tbsp. butter
1 (3 oz.) pkg. strawberry jello
1 tbsp. lemon juice
1 baked 9-inch pie crust or crumb crust

In saucepan, combine sugar and cornstarch. Mash 1 cup strawberries and add water to make 2 cups. Stir with sugar mixture and cook to boil 2 minutes. Add butter, jello and lemon juice. Chill until partially set.

Pour mixture over remaining strawberries that you have arranged in bottom of baked pie shell. Chill before serving.