Preheat your oven to 400°F (200°C). Roll out the unbaked pie crust on a floured surface and fit it into a 9-inch pie plate. Refrigerate the crust for 15-20 minutes.

Line the crust with parchment paper, fill with pie weights or beans, and blind bake for 15 minutes. Remove weights and parchment, bake for another 8-12 minutes until golden. Cool on a wire rack.

Wash and hull approximately 4 cups of strawberries, slicing them into halves or quarters. Reserve 2 cups whole for later use in the filling.

Blend reserved whole strawberries with 1 tablespoon of lemon juice until smooth. Mix cornstarch with cold water until no lumps remain.

In a saucepan, combine strawberry puree and sugar. Bring to a boil, then add cornstarch slurry, stirring continuously until thick, about 2-3 minutes.

Remove from heat and let glaze cool for 10-15 minutes.

Fold sliced strawberries into the cooled glaze, ensuring they are evenly coated. Pour this mixture into the prepared pie crust, mounding it in the center.

Refrigerate the pie for at least 4 hours, preferably overnight to set the glaze. Serve slices with a dollop of sweetened whipped cream.