Preparation -
Wash & hull the strawberries. Either leave the berries whole or cut them in half, depending on their size. Crush 1 cup strawberries in a food processor or blender. Add the lemon juice, sugar and cornstarch. Cook over low heat, stiring until thickened and clear. Remove from heat and let cool. Mix the cooled mixture with the remaining strawberries. Spoon into the pie shell. Chill for 1 to 2 hours before serving. To serve - top with whipped cream or whipped topping.