4 - cups washed and hulled strawberries marinated for two hours in 1 cup canned or frozen pineapple juice in shallow bowl.

½ to 1 - cup sugar (depending on sweetness of berries)

¼ - cup cornstarch

1/8 - teaspoon salt

2 - teaspoons butter

Drain berries. Mix sugar with cornstarch and salt. Toss lightly with the berries. Fill pie shell with fruit mixture and dot with butter. Top with the second pie shell. Cut openings in pastry to allow steam to escape. Place pie on cookie sheet in lower part of oven. Bake in preheated oven at 425 degrees for 25 minutes or until crust is browned. Serve slightly warm with plain or whipped cream.

Serves: 6 to 8