Fresh Strawberry Pie

Crust
2 cups crushed shortbread cookies
1/3 cup butter, melted

Filling
3 pints (6 cups) strawberries, hulled
1 cup sugar
3 tablespoons cornstarch
1/2 teaspoon vanilla
1/4 teaspoon salt

Heat oven to 350 degrees. Combine all crust ingredients in small bowl. Press onto bottom and up sides of ungreased 9-inch glass pie pan. Bake for 8 minutes. Cool completely.

Meanwhile, mash 1 cup strawberries; add water to equal 1 1/3 cups. Combine sugar and cornstarch in 2-quart saucepan. Stir in mashed strawberry mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (15 to 20 minutes). Boil 1 minute; remove from heat. Stir in vanilla and salt. Cool 10 minutes.

Fill cooled crust with remaining strawberries; pour cooked strawberry mixture over strawberries. Refrigerate until mixture is thickened (at least 3 hours). Garnish with whipped cream, if desired. Store refrigerated. Makes 8 servings