3 pts. fresh strawberries
1/2 c. water
1 c. sugar
2 1/2 tbsp. cornstarch
1 tbsp. butter
Red food coloring
1 (9 inch) pastry shell, baked

Wash and hull strawberries. Place 2 pints of the berries in the baked pastry shell. Crush remaining 1 pint of berries with water, sugar, and cornstarch in a saucepan. Bring to a boil and boil 2 minutes or until clear. Strain. Add butter and food coloring to give it an attractive color. Spoon the glaze over the strawberry filled pastry shell and chill in refrigerator. Serve with whipped cream if desired. Sometimes more water must be added if there is too little juice in berries and the mixture is too thick. Have consistency enough to run over berries but thick enough to firm up during chilling.