6 cups fresh strawberries
1 cup sugar
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 9-in baked deep-dish pie crust
1/2 cup whipped whipping cream
Mash 3 cups strawberries in large saucepan with fork or potato masher. Add sugar and cornstarch and bring to simmer over medium heat. Stir until thickened and clear, 3 to 5
minutes. Blend in lemon juice. Remove from heat and let cool. Add remaining 3 cups strawberries, reserving 4 or 5 for garnish. Spoon into crust. Top with whipped cream and garnish with reserved berries.
Refrigerate pie; serve chilled.