1 (9 inch) baked pie shell
1 qt. fresh strawberries
1/4 c. water
1/2 c. sugar
4 tsp. corn starch

Hull berries then wash and drain. Set aside 1 berry for each slice of pie. Cut 3 cups strawberries in half and place in the bottom of the baked pie shell. Put remaining berries and 1/4 cup water in an electric blender and blend for a few seconds. Pour into small pan, add sugar and corn starch. Cook at medium heat until mixture comes to a boil. Be sure to stir mixture constantly while cooking. Reduce heat to simmer and continue cooking for 2 minutes.

Remove from heat and cool. Pour cooled mixture over the berries in the pie shell and chill for 2 to 4 hours. When serving pie, top with whipped cream or Cool Whip and garnish with the berry you saved in the refrigerator.