Strawberry Pie

1 cup strawberries, crushed
1-2 cups strawberries, sliced (enough to fill 3/4 of the pie pan)
1/2 cup sugar
1 tbsp lemon juice
1/2 cup water
3 tbps corn starch
pinch of salt

*may use traditional pie crust or graham cracker

Slice fresh strawberries and place in cooked pie crust, filling up 3/4 of the pan.
Crush 1 cup strawberries. Add crushed strawberries, lemon juice, salt and sugar to pan. Whisk corn starch and water until combined and add to the pan. Heat slowly, stirring frequently. Once mixture thickens, take it off the heat and pour over fresh strawberries. Refrigerate for 4-6 hours before serving. May be served with fresh whipped cream.