(Written on a tiny scrap of notepaper)
1 qt hulled strawberries (1 c for glaze)
1/2 c water
3 tbsp cornstarch
1 c sugar
1 tsp lemon juice
1 c whipped cream
Line cool, baked shell with cut berries, save one cup for glaze. Simmer berries with 1/2 c water for 3 or 4 minutes. Combine cornstarch and sugar, add to berries and continues to simmer until thick and clear, stirring constantly. Add lemon juice. Let cool slightly, then pour over fresh berries in shell. Top with whipped cream, chill.
Extra option: Here in Pittsburgh, there was a restaurant that was famous for its desserts, including a French Strawberry Pie. The pie was similar to this, but they added a layer of melted dark chocolate over the bottom of the crust before putting the strawberries in. Divine.