Pastry for 9 inch double crust
1 qt. ripe strawberries
3/4 to 1 c. sugar
2 1/2 tbsp. cornstarch or 4 tbsp. flour
Dash of salt
1 tbsp. butter

Preheat oven to 450 degrees. Make pastry; roll out 1/2 of it and line a 9 inch pie pan. Trim off even with pan rim. Roll remaining pastry for top crust.

Wash berries, drain and hull, removing any bad spots. Cut large berries in half. Blend sugar, cornstarch or flour and salt; sprinkle 2 tablespoons over bottom of pastry-lined pan. Turn remainder over berries and mix gently, then turn into pan and spread evenly. Dot with butter. Moisten edge of lower pastry, lay on top crust, trim and crimp edges with tines of fork. Bake for 15 minutes at 450 degrees, then 30 minutes at 350 degrees or until golden brown.

This is my husbands favorite pie and when he was growing up and his mother baked them "by the dozen" he would just eat a whole pie instead of cutting it into individual servings.