1 pastry shell, cooked
6 c. fresh strawberries
1 c. water
3/4 c. sugar
3 tbsp. cornstarch
Red food coloring

Wash berries; remove hull. Crush 1 cup of smaller berries and cook with the water, about 2 minutes. Add water if needed to make 1 1/4 cup of liquid. Discard cooked berries. In saucepan combine sugar and cornstarch; stir in berry juice. Cook over medium heat until thickened and clear. Stir in 5 drops of food coloring. Spread a small amount of glaze, about 1/4 cup, on bottom and sides of cooked pastry shell. Arrange half of whole berries in pie shell, stem side down. Spoon half of remaining glaze over strawberries, being sure each one is well coated.