Strawberry Pie

1 baked pie shell

2 baskets strawberries

¼ C. cornstarch

Clean strawberries and remove stems. Cut larger strawberries in half and leave smaller berries whole. Drain water from strawberries and place them into the baked pie shell.

In heavy pan, pour a small amount from one of the cans of strawberry juice. Add cornstarch and whisk together until it forms a smooth paste. Slowly add the remaining juice while whisking smooth. Heat over medium flame until the liquid begins to thicken. Bring to boil for one minute. Pour over strawberries in baked pie shell. Chill 4 hours before serving with whipped cream.