Bake a bottom pie crust at 350 F for 20 minutes or according to package directions if using a store-bought crust and set aside to cool. You want your crust to be a light brown color.
Wash your fresh strawberries and cut off all of the stems.
Cut 2 1/2 cups of the prettiest strawberries in halves and arrange them in the baked pie crust until it is full with some small spaces between the strawberries.
Add 1 1/2 cups of the ugliest strawberries to a blender with 2/3 cup sugar, 1/2 cup of water, 3 tablespoons corn starch, and a teaspoon of lemon juice. Blend for about 30 seconds until there are no chunks of corn starch.
Add the blended mixture to a saucepan and heat stirring frequently until it boils. Then stir continually for 1 minute while it maintains a low boil. The sauce should get shiny at this point.
Allow the sauce to cool for about 5-10 minutes then stir well again and pour over the strawberries filling all of the little holes and cracks with the sauce. Spread the sauce evenly over the pie and smooth out with a rubber spatula.
Place the pie in the fridge to cool and firm up for at least 3 hours before cutting and serving.
Add whipped cream just before serving or if you use my vegan whipped cream frosting, you can decorate it when you make the pie and it won't deflate.
Notes
Use good quality fresh strawberries that are in season if possible.
Pick through the strawberries and pick out any that are bruised or ugly and toss those in the blender for the strawberry sauce.