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4 cups fresh strawberries

1 cup water

3/4 cup sugar

3 Tblsp corn starch

Baked, cooled pastry shell

Crush 1 cup fresh strawberries. Cook with 1 cup water about 2 minutes. Blend in blender. Combine 3/4 cup sugar and 3 Tblsp corn starch. Stir into crushed cooked strawberries and cook until thick and bubbly. Place 1 1/2 cups fresh strawberries in baked and cooled pastry shell. Pour 1/2 of sauce over. Repeat layers with 1 1/2 cups of strawberries and the rest of the sauce. Chill. Serve with whipped cream.