In a 9 inch pie plate, combine flour, sugar and salt.  Make a well in the center and pour in oil and milk.  Mix with a fork, then press into the bottom and sides of pie plate.  Bake 8-10 minutes at 450.

In a small bowl, crush enough strawberries to make 1 cup.  In a medium saucepan, combine sugar and cornstarch; add crushed strawberries and water.  Cook until mixture boils and thickens, stirring constantly.  Cool.

Place remaining strawberries, whole or sliced, into cooled, baked crust; pour cooled strawberry mixture evenly over berries.  Refrigerate 3 hours or until set.  Serve with whipped cream.