1 quart strawberries
1 cup sugar
1/4 cup water
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon butter
1 baked pastry shell
1 cup whipping cream
Line pie crust with 2 cups of large uncooked strawberries, hull side down. Cut up and cook until thick the remaining berries with sugar, water, cornstarch and salt. Remove from heat, add butter and stir well. Cool and pour over strawberries in shell. Refrigerate until ready to serve then garnish with whipped cream.
