1 baked 9" pastry shell
4 c. hulled, washed strawberries
3/4 c. water
3/4 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
Whipped cream (or dessert topping)

Crush 1 cup of berries in saucepan. Add water and simmer about 3 minutes. Strain juice from cooked berries. Add water if needed to make 1 cup of liquid.

Combine sugar, cornstarch and salt. Slowly add reserved berry juice, stirring until smooth. Bring to boiling, stirring constantly. Cook until thick and clear. Remove from heat and cool slightly.

Arrange remaining 3 cups berries in baked pastry shell. Spoon glaze over the berries, being careful to coat each one. Chill for about 1 hour.

Just before serving, whip cream and sweeten if using. Put on whole pie or individual pieces. This pie should not be made more than a half day before serving.