Strawberry Pie

1 (9-inch) frozen ready-to-bake deep-dish pie shell, thawed

4 pints fresh strawberries, hulled and washed

3/4 cup sugar

3 tablespoons cornstarch

1/2 cup water

1/8 teaspoon red food color

Bake pie shell according to package directions; allow to cool.
 

In a medium saucepan, combine 1 pint strawberries with sugar and cook over medium heat, crushing the strawberries with the back of a spoon until mixture is thickened and syrupy.
 

In a small bowl, whisk together cornstarch and water until cornstarch is dissolved, then add to strawberry mixture. Cook 2 to 3 minutes, or until mixture is thickened, stirring frequently. Remove from heat, add food color, and mix until well blended; allow to cool completely, then place in a large bowl.
 

Add remaining whole strawberries and mix until strawberries are well coated. Spoon into pie shell, cover loosely, and chill at least 2 hours before serving.