Have ready and cooled, a nine-inch baked pie shell.
Line bottom of pie shell with the biggest berries.
Dice remaining berries and place in saucepan.
Combine sugar, salt and cornstarch. Stir into berries and cook over fairly high heat untilsauce becomes somewhat clear (sauce should come to a boil). Remove from heat, add lemonjuice and a few drops of coloring.
Cool. Pour over berries that are in pie shell.
Serve with whipped cream.