Preheat the oven to 400 degrees Fahrenheit then roll out the pie crust and gently press it into a greased 9-inch pie pan.

Crimp the edges in whatever design you like and prick the bottom a

few times with a fork.

Place a sheet of parchment paper on top then fill it with baking beans or regular dry beans and bake for 15-18 minutes or until the edges are lightly golden.

While the pie bakes, add the diced strawberries, sugar, 1/4 cup of water, vanilla, and salt to a saucepan and heat over medium heat.

Use a potato masher or fork to break down any large clumps and once it starts to bubble, turn the heat down.

Whisk the cornstarch and remaining water in a small bowl then pour it into the pan and stir until it thickens, about 2 minutes.

Turn the heat down and let it cool along with the pie crust.

Once cool, fold the halved strawberries into the cooled strawberry mix then pour it into the pie crust.

Spread it out evenly then cover and refrigerate for 4 hours or overnight.

Slice and serve with whipped cream and freshly sliced strawberries if desired.