1 (9 inch) pie crust, baked*
1 quart fresh strawberries (4 cups, sliced)
3/4 cup white sugar
3 tablespoons cornstarch
1/2 cup cold water
*The pie is a bit soupy and is better with a crust that doesn’t get soggy, like this one: http://elainelwalker.com/recipes/index.php/2009/05/03/pecan-pie-crust/
Arrange 3 cups of sliced strawberries in baked pastry shell.
Mash remaining 1 cup of sliced berries. Combine with sugar in a medium saucepan. Place saucepan over medium heat.
In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into strawberry mixture. Boil for 2 to 3 minutes, just until sauce is thickened. Remove from heat and let cool for a few minutes.
Pour mixture over berries in pastry shell. Chill for several hours before serving. Best when fresh – does not keep well.