In saucepan, mix 1 c. sugar, 1 c. water, 3 T. cornstarch & 2 T. white corn syrup. Bring to a boil. Add 1 small box strawberry gelatin and cook until thickened. Cool.
Add 1 quart fresh strawberries. Pour mixture into a 9 inch pan with already prepared crust. Refrigerate until set.
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