Bake the crust: If using a store-bought crust, blind-bake according to package directions until golden and crisp. For homemade, line the dough with parchment and pie weights, bake at 400°F (200°C) for 15 minutes, remove weights, and bake 10–12 minutes more until deeply golden. Cool completely.

Prep the strawberries: Rinse gently, pat dry, hull, and halve or quarter large berries. You want very dry berries so the filling sets well.

Make the glaze base: Mash 1 cup of the least pretty strawberries in a saucepan. Add sugar, cornstarch, lemon juice, salt, and 1/2 cup water. Stir until smooth before heating to avoid lumps.

Cook the glaze: Bring to a simmer over medium heat, stirring constantly. Cook 2–3 minutes until it turns glossy and thick, like warm jam. Remove from heat. Stir in vanilla and butter if using. Taste and adjust lemon or sugar.

Combine with berries: In a large bowl, toss the remaining whole berries with the warm glaze until evenly coated. Work gently to avoid bruising.

Fill the crust: Spoon the glazed berries into the cooled crust, mounding slightly in the center. Smooth the top. Let sit 10 minutes to settle.

Chill to set: Refrigerate uncovered for at least 3 hours, or until the filling is sliceable. The glaze will firm up and the flavors meld.

Serve: Slice with a sharp, thin knife. Wipe the blade between cuts for clean slices. Top with lightly sweetened whipped cream.