Wow! This pie was fantastic! I made a few minor changes based on other's reviews. The recipe called for 4 cups (1 quart) of strawberries. I placed 3 cups (instead of 2 cups) of strawberries in the pie shell, and mashed the other 1 cup. I decreased the water to 1/2 cup, and decreased the sugar to 2/3 cup. (The sugar should be adjusted to the sweetness of the berries.
The strawberry I used were fairly tart, and even 2/3 cup sugar was a little on the sweet side). I kept the cornstarch at 3 tbsp and cooked the mashed strawberry mixture for about 4 minutes until the cornstarchy "taste and look" disappeared. The color was a lovely rose-red. It was completely set up in the fridge within 2 hours, and 6 servings were devoured within 5 minutes. My family loved it! Definitely a keeper!
Delicious! I used a 14 oz bag of frozen strawberries to make the sauce and then a quart of fresh strawberries to cut up. Worked perfectly! I used the Basic Flaky Pie Crust recipe from allrecipes and used whipped topping I purchased instead of making my own.