Whisk the corn starch and water together in a small glass measuring cup.

Add the corn starch mixture together with the sugar in a medium to large saucepan.

Mix in the strawberry purée.

Bring the mixture to a boil on low to medium heat, constantly stirring with a spatula to avoid scorching.

Once the mixture boils, cook it for 3 to 5 more minutes, or until it thickens and turns a deep red.

Remove the strawberry sauce from the heat, and allow it to cool.*

Wash and hull fresh strawberries and slice them.

Once the strawberry sauce has cooled enough, mix the sliced strawberries into the sauce.

Pour the berry filling into the prepared pie crust and spread it out evenly. It’ll likely mound up and completely fill the pie plate.

Chill the pie for at least 3 to 5 hours or overnight. This will allow the pie filling to stiffen just a bit and allow the juices to run into the pie crust, making for an even more flavorful and delicious strawberry pie.

When you're ready to serve, cut the pie into slices and serve with whipped cream.