Bake the pie crust according to the package instructions or as directed in the recipe. Let cool completely before making the filling.

Cut the strawberries in half. Reserve half of the strawberries in a large bowl and set aside.

Add the remaining strawberries to a medium saucepan along with the sugar, ¼ cup water, and lemon juice. Stir to combine. Mash the strawberries with a fork or potato masher until chunky, then place the pot over medium heat and bring to a boil, stirring occasionally.

Once it comes to a boil, reduce heat to medium-low. Dissolve the cornstarch with the remaining ¼ cup of water in a small bowl, and stir it into the pot. Simmer, stirring frequently, until translucent and thickened, about 5 minutes. Remove from heat and let cool for 10 minutes.

Pour filling over the reserved strawberries in the bowl and stir to coat well. Pour filling into the baked crust and gently move strawberries around to ensure filling reaches the bottom. Smooth the top with a spatula.

Chill the pie, uncovered, for at least 3 hours or until set. Slice and serve with whipped cream, if desired.