In a small bowl, sprinkle unflavored gelatin over 2 Tbsp cold water then set aside to soften. Choose 6–8 oz of the lesser appealing strawberries (about 25% of the strawberries), add to blender or food processor then purée the berries until completely smooth. The puree will yield roughly 1½–1¾ cups of liquid. Transfer strawberry puree to a small saucepan then whisk in the sugar, cornstarch and salt. NOTE: When working with fresh fruit, the amount of thickener you need depends on how ripe the fruit is. If you’re using super sweet, ripe fruit, increase the cornstarch by 1 or 2 Tbsp.
Place the saucepan over medium heat then bring ingredients to a boil, stirring constantly to prevent scorching. Once the mixture reaches a boil, reduce heat to medium-low then simmer for 2 minutes until the mixture thickens and becomes dark in color. Remove from heat then add lemon juice and softened gelatin. Stir until the gelatin melts then set aside, allowing the mixture to cool slightly.
Place the remaining ‘hero’ strawberries into a large bowl, cutting the extra large ones in half. Pour the slightly cooled glaze over the berries then fold gently until the berries are evenly coated.
Transfer the berries into pie shell, arranging the cut sides to face down and mounding them slightly. Refrigerate pie until chilled—about 2 hours. Top with whipped cream and serve nice and cold. Enjoy!
One Last Thing
Don’t use frozen berries for this recipe or it will alter the consistency and turn out soupy.