Bake pie crust until it is golden brown. Remove from oven and let cool.
Pit the strawberries, set aside 12 ounces of the less beautiful berries for the glaze, reserving the prettiest berries for the pie.
Combine glaze berries with sugar and corn starch in small sauce pan. Heat over medium low heat, stirring occasionally. Berries will be milky and then clear. Once they turn clear and the glaze is very thick, like preserves, remove from heat and let come to room temp.
In cooled pie crust place berries upside down, with points pointing upward. Arrange them to fill the pie, largest berries in the center, smaller berries on the rim.
Spoon glaze over top of the berries.
May be served cold or room temp.
Recipe by Talia Bunting at https://www.taliabunting.com/fresh-strawberry-pie-recipe/