Pre-bake your pie crust according to package instructions and let it cool completely.

In a saucepan, combine granulated sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly until the mixture thickens and becomes clear.

Remove the saucepan from heat and gently fold in the halved strawberries until they are evenly coated with the glaze.

Pour the strawberry filling into the cooled pie crust. Arrange the strawberries to create an even layer.

Refrigerate the pie for at least 3 hours to allow the filling to set.

Serve each slice topped with a dollop of sweetened whipped cream.