Fresh Strawberry Pie

1 quart strawberries, cleaned and hulled
1 ½ cup crushed strawberries
1 cup water
1 cup sugar
4 tbsp. Cornstarch
1 baked piecrust
Whipped topping

Cook crushed strawberries with 1 cup water on medium low heat for 4-5 minutes. Strain juice, disregard pulp, and return juice to pot. Combine sugar and cornstarch. Stir into juice, and cook over medium heat, stirring constantly until thick and bubbly. (Mixture will lose its cloudy appearance and become clear.) Layer baked piecrust with layer of strawberries (whole or sliced), and pour half of cooked glaze over this layer. Repeat with another layer of strawberries and glaze. Chill pie until ready to serve. Top with whipping topping before serving.