Rinse, dry and hull the strawberries. Cut large strawberries in half. Set aside 4 cups. Puree the remaining berries in blender or food processor. Do Not add extra liquid to puree. In a medium sauce pan, whisk together water, corn starch, salt and sugar. Stir in the pureed berries along with the butter. Bring mixture to a simmer over medium-high heat, stirring-Constantly. Cook for one minute. Pour 1/2 of the reserved berries into crust, and pour 1/2 of the hot berry mixture over those. Cover with remaining berries, and spoon the rest of the hot mixture on top. Gently shake to coat evenly. Refrigerate for at least 4 hours to set.
Mix together the crumbled graham crackers, melted butter and sugar. Next, press into the bottom, and up the sides a bit in a round pie pan. I like glass. Bake at 400 degrees for 5-8 minutes until it starts to set.
Feel free to use a store bought pie crust. They are not as tasty, but the pie will still be yummy. Don't forget to plan ahead, as this has to chill for four hours!