1 baked 9" pastry shell
3 c. hulled, washed strawberries
3/4 c. water
3/4 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1/2 c. cream for whipping
1 tbsp. sugar (for cream)

Crush 1/2 cup strawberries in small saucepan; add water. Bring to boiling and simmer 3 minutes. Strain juice from cooked strawberries; add water, if needed, to make 1 cup; reserve.

Combine sugar, cornstarch and salt in same small saucepan; slowly add reserved strawberry juice, stirring until smooth. Bring to boiling, stirring constantly and cook 3 minutes, or until thick and clear. Remove from heat; cool slightly. Arrange remaining strawberries in baked pastry shell. Be sure strawberries have all moisture removed from outside. Spoon glaze over berries, being careful to coat each one. Chill pie. Just before serving, whip cream, sweetened, and spoon in ring on top of pie.