5-6 cups fresh strawberries about 2 pounds -1 cup granulated sugar -1/3 cup water -3 tablespoons cornstarch -Whipped cream for garnish -Graham Cracker Pie Crust

Measure out two cups of berries, wash and hull them, then crush them with a potato masher. Add the crushed strawberries, sugar, water, and cornstarch to a medium saucepan. Cook over medium heat, stirring often, until it boils. Boil for 1 minute, then remove from heat. Cool completely before continuing. (You can also make this the day before.)
To assemble the pie, hull and slice the remaining strawberries and place them in a bowl. Pour the cooled strawberry filling over the top and stir. Place in pie crust. Chill for at least 2 hours before slicing and serving. Top with fresh whipped cream before serving. This pie is best eaten the same day its made. It will get weepy if refrigerated overnight.