1 1/2 c. sugar
1 1/2 c. water
1/4 c. cornstarch
1 (3 oz.) strawberry Jello
1 heaping qt. vine-ripe strawberries
1 9" baked pie shell

Wash, stem and drain strawberries. Cut large ones in half, lengthwise. Bring 1 1/2 cups sugar and 1 cup water to boil, now add cornstarch and water (already blended). This will prevent lumps. Cook until thick, about 1 minute. Stir vigorously when thick. Remove from heat; add Jello.

Mix well and let glaze cool. Layer berries and glaze, ending with glaze. Smooth out glaze with spoon. Chill 2 hours. Top with whipped cream. Serves 8.