Blind Bake your crust according to package or recipe directions.

Measure out about 2-3 cups of berries, hull and slice them in half, then measure out 2 cups (approximately 300g). Crush them using a potato masher.

Add the crushed strawberries, sugar, water, and cornstarch to a medium saucepan. Cook over medium heat, stirring often, until it boils. Boil for 1 minute, then remove from heat. Cool completely before continuing.

To assemble the pie, hull and slice the remaining strawberries and place them in a bowl. Pour the cooled strawberry filling over the top and stir. Place in pie crust. Chill for at least 2 hours before slicing and serving. Top with fresh whipped cream before serving.

This pie is best eaten the same day it's made. It will get weepy if refrigerated overnight.