4 cups strawberries, divided into 2 cups small berries and 2 cups large berries
3 TBSP cornstarch
1 TBSP lemon juice
1 cup sugar or Splenda
Put 2 cups small berries n a small saucepan and mash with potato masher. Add sugar, cornstarch and lemon juice. Cook over low heat until thick and translucent, stirring constantly. Remove from heat and cool. When cooled, place berry mixture in pre-baked pie crust. Place whole berries over top. Chill for about 2 hours. Serve with whipped cream.