1 qt. fresh strawberries
1 c. water
3/4 c. sugar
3 tbsp. cornstarch

Crush 1 cup strawberries and cook with water for 2 minutes. Combine sugar and cornstarch; stir into berry juice. Cook and stir until thickened and bubbly. Place 1 1/2 cups fresh sliced strawberries into baked and cooled 8 inch in pastry shell. Pour half sauce over the berries. Repeat layer with 1 1/2 cups berries and remaining sauce. Chill.