Bake or prepare your pie crust according to package directions. Let it cool completely before filling.

Hull and wash all strawberries. Set aside about 1 cup of the smaller or less-perfect strawberries for the glaze. Arrange the remaining whole or halved strawberries in the cooled pie crust, pointed side up for a beautiful presentation.

In a small saucepan, mash the reserved 1 cup of strawberries with a fork or potato masher.

Add sugar, cornstarch, water, and lemon juice to the mashed strawberries. Stir to combine.

Cook over medium heat, stirring constantly, until the mixture thickens and turns glossy and translucent, about 8-10 minutes.

Remove from heat and stir in the butter. Let the glaze cool for 10 minutes.

Pour the warm glaze evenly over the strawberries in the pie crust, making sure every berry is coated.

Refrigerate the pie for at least 2-3 hours until the glaze is fully set.

Serve with generous dollops of whipped cream and a fresh mint garnish.