Ingredients:

1 (9") deep dish pie crust, baked and cooled

1-quart (32oz) strawberries

1-pint (16oz) strawberries

1 cup sugar

4 tbsp. corn starch

1 1/2 cups water

red food coloring, optional

whipped cream

Directions:

1. Wash and hull all the quart of strawberries then pat dry. The Quart of strawberries: Take 10 berries out (try to get all the same size) and cut in half.

2. Put in "small bowl" and set aside. Cut the rest of strawberries into slices. Put into a "large bowl" and set aside.

3. The Pint of strawberries. Wash and hull then cut into small chunks. Then mash up with a fork or potato masher. You want them mashed really well. Set aside.

4. In a medium sized pan combine the mashed berries, sugar, cornstarch, and water.

5. Cook over a medium-high heat, stirring constantly, until the mixture comes to a boil. Then continue to cook until the mixture becomes thick, about 3-5 minutes. When this mixture is thick take off the stove and add a couple of drops of red food coloring, if using.

6. Take 1/4 cup of the glaze and put in a measuring cup. Set aside. Set aside the rest of the glaze, "in the pan," to cool for 5 minutes.

7. Pour the cooled filling mixture, "in the pan," over the sliced strawberries in the "large bowl" and mix to coat well. Pour into the cooled pie crust, try to make the top as even as possible. Now take the 1/4 cup of reserved glaze and pour over the halved strawberries in the "small bowl."

8. Arrange the strawberry halves in a circle over the top of the pie. If there is any glaze left, brush over the top of the berries. Put in the refrigerator for at least 4 hours before serving. Serve with a dollop of Whipped Cream.

9. Best if eaten the day it's made but if any leftovers, store uncovered in the refrigerator.

Bon Appetit!