Preheat the oven to 375°F (190°C). Roll out the chilled pie crust on a floured surface and fit it into a 9-inch pie dish. Use a fork to prick the bottom of the crust several times. Bake blind with pie weights or dried beans for 15 minutes until lightly golden. Remove from oven and set aside to cool.
While the crust cools, prepare the strawberry filling. Toss sliced strawberries in a large mixing bowl with sugar, lemon juice, cinnamon, and salt. Let sit for 10 minutes to allow the berries to release their juices.
1 pie crust homemade or store-bought pie crust
Transfer the soaked strawberries and their juices to a saucepan. Dissolve the cornstarch in 2 tablespoons of cold water, then stir into the berry mixture. Cook over medium heat, whisking constantly, until the mixture thickens and begins to boil gently. Maintain boiling for 1 minute, then remove from heat and let cool slightly.
1 pie crust homemade or store-bought pie crust
Pour the warm filling into the pre-baked crust, spreading evenly with a spatula. Allow the filling to set and cool to room temperature, then refrigerate the pie for at least 2 hours until fully chilled and firm.
Just before serving, arrange fresh strawberry slices on top of the filling for decoration. Optionally, brush strawberries with a light glaze or honey for extra shine. Slice the pie and serve chilled, showcasing the glossy, fruit-filled filling topped with vibrant berries.
1 pie crust homemade or store-bought pie crust
