– 1 pre-baked 9-inch pie crust – 5 cups fresh strawberries, hulled – ¾ cup granulated sugar – 3 tablespoons cornstarch – ¾ cup water – 1 tablespoon lemon juice – Whipped cream (for topping, optional)
Use a pre-baked 9-inch pie shell. Let it cool completely before filling to avoid a soggy bottom.
Choose ripe, fresh strawberries. Hull and halve or slice 5 cups, reserving the best ones for the pie’s top layer.
In a saucepan, combine sugar, cornstarch, and water. Cook over medium heat, stirring, until thick and glossy, about 5–7 minutes.
Stir in lemon juice and allow the glaze to cool slightly. This helps preserve the strawberries' texture.
Toss strawberries with the cooled glaze. Arrange neatly in the pie shell, starting with the prettiest berries on top.
Refrigerate the pie for at least 2 hours so it sets up nicely. Serve chilled with whipped cream if desired.