Place 1 quart fresh strawberries in cooled pie shell. Crush remaining berries in medium saucepan; add sugar, cornstarch and water, blending well. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 2 min. Add butter and stir until well blended. Strain mixture and cool. Pour cooled glaze over berries in pie shell. Chill until set, about 3 hours. Serve with sweetened whipped cream.
Serves 6.