1 cooked pie shell
1 c. crushed strawberries
1 c. granulated sugar
1 tbsp. cornstarch
1 qt. fresh strawberries
1/2 c. heavy cream, whipped

Fill cooked pie shell with whole strawberries (cut large berries in half). Boil the crushed strawberries, sugar and cornstarch, stirring occasionally, until transparent. Pour over strawberries and chill. When ready to serve, top with whipped cream. Serves 6. The more berries used, the berrier the pie. I usually use 2 quarts.