Gather all ingredients.

Arrange 1/2 of strawberries** in baked pastry shell. Place remaining strawberries in a medium saucepan.

Cook the pie filling:

Turn on the heat to medium and stir occasionally until the sugar dissolves.

Meanwhile, combine the water and cornstarch in a small bowl. Whisk together with a fork until fully combined.

Once the strawberry mixture is boiling and the sugar has dissolved, add the cornstarch and water mixture while stirring. Stir continuously as the mixture comes up to a boil, then boil while stirring for 1 to 2 minutes and no more. The filling will thicken and turn from opaque to clear when it’s ready. Turn off the heat.

It's important to only boil the filling for a maximum of 2 minutes. As soon as a minute passes and the filling has thickened and turned clear, remove it from the heat. If you boil it for too long, it will not continue to thicken as it chills in the fridge and you'll end up with a soupy pie.

Whisk cornstarch and water together in a small bowl. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly.

Pour cooked strawberry mixture over berries in pastry shell. Refrigerate until chilled and set, at least 3 hours. Best overnight. Can be made two days ahead.

Before serving, whip cream in a medium bowl until soft peaks form.

Serve each slice of pie with a dollop of whipped cream. Garnish with a few fresh strawberry slices and other berries.

**and other berries if using