1 1/2 qt. strawberries
1 c. sugar
3 tbsp. cornstarch
2 tbsp. lemon juice
1 (8-9 inch) baked pie crust

Mash and remove stems from berries. Remove 1 cup best berries and mash the rest. Add sugar and cornstarch (which you've mixed and smoothed in a small amount of the berry juice) to the mashed berries.

Place in pan and bring to a boil, stirring as they cook. Boil for 5 minutes. Remove from heat, add lemon juice and cool.

Before pouring into cooled shell, stir in the reserved whole or halved berries. Pour in shell and refrigerate 6 to 8 hours. Overnight is best. Garnish with whipped topping and a few fresh berries. Makes 1 pie.