We picked strawberries over the weekend at an orchard near our house. The kids picked two buckets full, which yielded two pies and a jar of preserves.
To make the pie, I hulled enough berries to fill the pie shell. Then I mixed 1 pint of strawberries (crushed), 1 cup sugar, and 3 Tbsp cornstarch in a medium saucepan to make the pectin. After boiling for about a minute, the pectin quickly formed and I removed it from the heat. When the mixture cooled, I poured it over the strawberries in the pie shell and chilled the pie for about 4 hours.
HINT: Wait for the pectin to cool completely before pouring over the berries. Otherwise, the moisture that escapes during evaporation gets trapped and turns the pectin to liquid. This will make your pie runny. Also monitor the amount of cornstarch you add...too much will make the pectin murky and sticky instead of glossy and smooth.
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