9-inch baked pie shell
6 cups strawberries (about 1 1/2 quarts)
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
Bake pie shell. Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Stir in water and strawberries gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.
Fill shell with remaining strawberries; pour cooked strawberry mixture over top. Refrigerate until set, at least 3 hours.