Select and set aside half of the best-looking strawberries (approximately 480 ml) to remain whole or sliced for the pie filling. Crush the remaining strawberries to yield exactly 240 ml of pureed/mashed strawberry base.

In a medium saucepan, whisk together the sugar and cornstarch until fully combined to prevent clumping. Whisk in the water and the 240 ml of crushed strawberries.

Bring the strawberry mixture to a boil over medium heat, stirring constantly. Cook and stir until the glaze becomes thick, translucent, and glossy, which should take about 3 to 5 minutes. Remove from heat and allow to cool to room temperature.

Arrange the reserved whole or sliced fresh strawberries beautifully in the bottom of your pre-baked, cooled pie shell.

Pour the cooled strawberry glaze evenly over the fresh berries in the pie shell, ensuring all berries are well-coated.

Refrigerate the pie for at least 3 hours, or until the glaze is fully set and cold. Garnish with dollops of whipped cream right before slicing and serving.