Put 1 quart strawberries in a food processor or blender and pulse just

enough to crush but not puree. In a saucepan, mix crushed berries, sugar,

cornstarch, and lemon juice. Cook and stir over medium heat until mixture

thickens. Cool (if necessary in cold water in the sink). Quarter

remaining strawberries and stir gently into cooked mixture. Pour into

cooled pie crust. Chill 6-8 hours before serving. Top with whipped

cream.