Step 1: Preheat your oven to 425°F (220°C). Roll out your pie crust and fit it into a 9-inch pie plate. Prick the bottom with a fork, line with parchment paper, and fill with pie weights. Bake for 12-15 minutes, then remove weights and bake for another 5 minutes until golden. Let cool completely.
Step 2: Select about 1 cup of the smallest or less attractive strawberries. Crush them thoroughly in a small bowl to release their juices.
Step 3: In a medium saucepan, whisk together the sugar and cornstarch. Stir in the water and the crushed strawberries. Cook over medium heat, stirring constantly, until the mixture reaches a boil and becomes thick and translucent (about 5-8 minutes).
Step 4: Remove the glaze from the heat and stir in the lemon juice. Allow it to cool to room temperature, stirring occasionally to prevent a skin from forming.
Step 5: Arrange the remaining whole or halved strawberries in the cooled pie shell. Pour the cooled glaze evenly over the berries, ensuring they are all coated. Refrigerate for at least 3-4 hours until the strawberry pie recipe is fully set.