Instructions

• Place the baked pie crust on a plate or pie board and have it ready. Weigh out 6 ounces of the hulled strawberries and set them aside; keep the remaining strawberries nearby.
• Put the reserved 6 ounces of strawberries in a food processor and process until smooth, stopping to scrape down the bowl as needed. Transfer the puree to a measuring cup or bowl.
• In a medium saucepan, whisk together the 3/4 cup sugar, 2 tablespoons cornstarch, 1 1/2 teaspoons Sure-Jell (low-sugar), and a pinch of salt until evenly combined.
• Stir the strawberry puree into the dry mixture in the saucepan. Cook over medium-high heat, stirring constantly with a heatproof spatula, and bring the mixture to a full rolling boil.
• Once boiling, continue to boil and stir, scraping the bottom and sides of the pan, for a full 2 minutes to thicken the glaze. Remove the pan from the heat.
• Transfer the glaze to a large bowl and stir in the 1 tablespoon lemon juice. Let the glaze cool to room temperature before proceeding.
• From the remaining hulled strawberries (3 pounds minus the 6 ounces you pureed), weigh out 2 pounds of the best-looking berries. Cut larger berries in half or quarters so pieces are uniform; leave small berries whole.
• Add the prepared berries to the cooled glaze and gently toss until the berries are evenly coated.
• Pile the glazed berries into the baked pie crust, arranging cut sides down as desired for presentation.
• Refrigerate the pie until fully chilled and the filling has set, about 2 hours. Top with sweetened whipped cream if desired before serving.