Step 1In a blender or food processor, puree 1 cup of the strawberries. Reserve the remaining strawberries whole for the pie filling.
Step 2In a medium saucepan, combine the pureed strawberries, sugar and salt. In a small bowl, dissolve the cornstarch in the water, then add it to the strawberry mixture.
Step 3Cook over medium heat, whisking constantly, until the mixture is thickened, clear red in color, and comes to a full rolling boil, about 5 minutes. Remove from the heat and whisk in the lemon juice. Cool for 10 to 15 minutes.
Step 4Pat the remaining strawberries dry with paper towels. This is very important; the glaze will not stick to wet fruit. Set aside a strawberry for garnish. Gently toss the rest of the berries in the slightly cooled glaze.
Step 5Spoon the mixture into the baked pie shell. Refrigerate for 2 hours.
Step 6Just before serving, whip the cream with the sugar. Spoon dollops of whipped cream around the edges of the pie. Finish with a dollop in the middle and garnish with a slice of strawberry.