1 1/2 qts. fresh, ripe, red strawberries
1 (10 inch) deep dish pie shell, baked
1/2 c. water
1 c. sugar
3 tbsp. cornstarch
2 tbsp. butter
Red food coloring
1 c. whipping cream
2 tbsp. sugar

Wash, drain and hull strawberries. Place 1 quart of berries in pastry shell. Refrigerate. Crush remaining berries; combine with water, cup of sugar and cornstarch in a saucepan. Boil for 2 minutes or until clear. Chill. Just before serving, whip cream until it stands, add the 2 tablespoons sugar and spread over pie. Makes 8 servings.