1 cup flour
1 tablespoon sugar
1/2 cup butter or stick margarine
4 cups strawberries
1 cup sugar
3 tablespoons cornstarch
For crust: blend ingredients in a mixing bowl with pastry blender or with two knives. Press into an 8 inch pie pan. Bake at 425 degrees F for 15 minutes or until golden brown. Allow to cool at room temperature, about one hour.
For filling: Quarter 2 cups strawberries and cook with sugar and cornstarch in a 2 quart saucepan over low heat until juice is thick and clear, about 15 minutes. Let cool in refrigerator for about 30 minutes. Cut remaining strawberries in half and place in cooled crust. Pour cooked strawberries over all and refrigerate at least 2 hours before serving. Serves 6 to 8.