Hull the strawberries, and puree 1 cup in a blender.
Combine the pureed strawberries, sugar, water, and cornstarch. Bring to a boil for 1 minute, remove from heat, and allow to cool for 1 hour.
Mix the remaining strawberries and puree together in a bowl. Pour into a prepared pie crust. Chill for 4 hours.
Serve cold with whipped cream.
For more recipes, visit Berly's Kitchen!