1-Bake the pie crust according to your recipe or package instructions (blind-bake if desired), then let it cool completely. Blind-baking gives a golden shell and firmer base.

2-Cut strawberries in half and set half aside in a large bowl.

3-In a medium saucepan, combine the remaining strawberries, ¾ cup granulated sugar, ¼ cup of the water, and 1 tablespoon lemon juice. Mash the strawberries until chunky.

4-Heat over medium, stirring occasionally, until the mixture boils. Reduce heat to medium-low.

5-Dissolve 5 tablespoons cornstarch in the remaining ¼ cup water and stir into the saucepan. Simmer until the filling thickens and becomes translucent, about 5 minutes. Cornstarch creates a clear, firm strawberry pie glaze.

6-Remove from heat and cool for 10 minutes. Pour the cooked filling over the reserved raw strawberries and stir to coat.

7-Spoon the combined filling into the cooled pie crust and smooth the top.

8-Chill the pie uncovered for at least 3 hours until set. Serve with whipped cream or vanilla ice cream if desired. Chill thoroughly before slicing so the filling sets.