1 pie shell baked and cooled
1 qt. strawberries
1 c. sugar
1/4 c. cornstarch
1 c. water
1 container cool whip

Chop 1 cup berries. Combine sugar and cornstarch in saucepan. Stir in water gradually. Add chopped strawberries; cook stirring constantly until mixture thickens. Cool in refrigerator 1/2 hour. Pour 3 /4 of mixture in pie crust. Stand up remaining berries in pie mixture. Pour remaining mixture over berries. Chill until firm about 3 hours. Serve with cool whip.