Preheat your oven to 375°F. Remove the refrigerated pie crust and place it in a 9-inch pie dish, letting it come to room temperature for a few minutes so it's easier to work with. Prick the bottom and sides with a fork to prevent bubbling, then bake for 8-10 minutes until it's set but still pale. Remove from the oven and let cool while you prepare the filling—a partially baked crust ensures a crispy base instead of a soggy bottom.

While the crust bakes, hull and prepare your strawberries. Thoroughly mash 1 cup of the strawberries in a bowl until you have a smooth, chunky puree—this will be your glaze base. Slice the remaining 5.5 cups of strawberries into 1/4-inch pieces and set them aside in a separate bowl. Keeping these separate ensures you have both a smooth glaze and beautiful whole berry pieces for texture.

In a medium pot, combine the mashed strawberries from Step 2, sugar, potato starch, and water. Stir well to combine, making sure there are no lumps in the starch—this prevents a grainy texture in your final glaze. Place the pot over medium heat and bring to a gentle boil, stirring frequently for 2-3 minutes until the mixture thickens noticeably and becomes glossy. I prefer potato starch over cornstarch because it creates a clearer, more elegant glaze that really lets the strawberry color shine through.

Remove the pot from heat and stir in the lemon juice, vanilla extract, and salt. The lemon juice brightens the strawberry flavor and prevents the filling from tasting one-dimensional, while the vanilla adds subtle depth. Let the glaze cool to room temperature for about 10 minutes, stirring occasionally—this prevents it from being too hot when you add the delicate fresh berries, which would make them release their juices and become mushy.

Spread the sliced strawberries from Step 2 evenly in the cooled pie crust from Step 1. Pour the cooled glaze from Step 4 over the berries, using a spatula to gently distribute it and coat all the berries without crushing them. The fresh berries stay intact while the glaze holds everything together, creating a beautiful, jeweled appearance. Refrigerate for at least 2-3 hours until the glaze is completely set and the flavors have melded together.

Remove the pie from the refrigerator and let it sit for 5 minutes before slicing—this allows the glaze to hold together cleanly when you cut. Serve each slice with a generous dollop of whipped cream if desired, which adds richness and balances the bright strawberry flavor beautifully.