1-Bake the pie crust according to instructions and let it cool completely. This step is crucial for a crispy base, drawing from tips like those in https://sallysbakingaddiction.com/how-to-blind-bake-pie-crust/ for the best results.

2-Halve the strawberries, reserving half in a large bowl. This ensures some strawberries stay fresh and firm in the final pie.

3-In a saucepan, combine the remaining strawberries, ¾ cup granulated sugar, ¼ cup water, and 1 tablespoon fresh lemon juice. Mash the strawberries until chunky and heat to a boil, stirring occasionally to blend the flavors.

4-Reduce heat to medium-low. Dissolve 5 tablespoons cornstarch in the remaining ¼ cup water and stir into the strawberry mixture. Simmer until thickened and translucent, about 5 minutes. Remove from heat and cool for 10 minutes to set the filling properly.

5-Pour the cooled filling over the reserved strawberries and stir to coat. This method keeps the pie fresh and prevents it from becoming too mushy.

6-Pour the mixture into the baked pie crust, spreading evenly. Chill uncovered for at least 3 hours before slicing to allow everything to firm up.

7-Optional: Serve with whipped cream or vanilla ice cream. For added health benefits, pair it with https://www.webmd.com/diet/health-benefits-strawberry in mind for a nutritious dessert.