Fresh Strawberry Pie

Bake the pie shell according to the package directions; let cool. In a medium-sized saucepan, cook 1 pint strawberries and the sugar over medium heat until the sugar dissolves, crushing the strawberries with the back of a spoon. In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved, then add to the strawberry mixture. Cook for 5 to 6 minutes, or until the mixture has thickened, stirring frequently. Remove from the heat, add the food color, and mix until well blended; allow to cool completely. In a large bowl, combine the remaining strawberries and the cooled strawberry mixture until the whole strawberries are well coated. Spoon into the pie shell, cover loosely, and chill for at least 2 hours, or until ready to serve.

NOTE: I like to top slices of this with dollops of fresh whipped cream. Mmm!