1. Arrange half of the strawberries in the pre-baked pie crust.
2. In a medium saucepan, crush the remaining strawberries. Add the granulated sugar, cornstarch, water, and lemon juice. Stir well to combine.
3. Cook over medium heat, stirring constantly, until the mixture boils and thickens, about 10 minutes. Remove from heat and let cool slightly.
4. Pour the strawberry mixture over the strawberries in the pie crust.
5. Refrigerate the pie for at least 2 hours, or until set.
6. Serve with a dollop of whipped cream.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Refrigeration Time: 2 hours | Total Time: 2 hours 30 minutes
Kcal: 300 kcal per serving | Servings: 8 servings
