Strawberry Triumph Pie

• baked pastry or graham cracker pie shell
• 1 quart fresh strawberries, hulled
• 3 tbls. cornstarch
• 1 cup granulated sugar
• 2 tbls. lemon juice
• 1/2 cup heavy cream, whipped

With fork or pastry blender, crush half of strawberries; stir in cornstarch, sugar and lemon juice. Cook over medium heat, stirring, until clear and thickened. Cut rest of strawberries in halves; fold into cooked mixture. Pour into prepared crust.

Refrigerate until well chilled. Top with whipped cream before serving.

Makes one 9" pie.