Fresh Strawberry Pie

Not that we ever have any trouble finishing strawberries in this house.  In fact I have to fight my children off from devouring them in one sitting.  But, my neighbor made this pie and brought it over one day, and it was so good I just knew I had to make it on my own.  It comes from here .  I didn't really change anything about the recipe, I just wanted it here so I would have it with all the rest of the recipes I love and want to make again. 

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

Filling
2 (16-ounce) containers (6 cups)  strawberries, hulled (I quartered them because I know I have little mouths in the house)
1 cup sugar
3 tablespoons cornstarch
1/2 teaspoon vanilla
1/4 teaspoon salt


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

Mash 1 cup strawberries with fork. Place into 2-cup glass measuring cup; 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, 15-20 minutes or until mixture thickens and comes to a full boil. 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 at least 3 hours or until mixture is thickened.

Garnish with whipped cream, if desired. Store refrigerated.