Whisk together flour and salt in a medium bowl. Cut in the cold butter until the mixture resembles coarse crumbs.

Add ice water one tablespoon at a time until the dough holds together when pressed. Shape into a disk and chill for 20–30 minutes.

Roll the dough to fit a 9-inch pie dish, transfer it, trim the edges, and dock the bottom with a fork.

Line with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 12–15 minutes until golden.

Remove weights and bake an additional 2–3 minutes if the center looks damp. Cool completely before filling.

Mash 1 cup of strawberries in a small saucepan. Stir in sugar, cornstarch, and ½ cup water.

Cook over medium heat, stirring constantly until thick and glossy, and just comes to gentle boil (about 2 minutes). Remove from heat and stir in lemon juice.

Let the glaze cool until just warm; it should still be pourable.

Arrange the remaining 4 cups of strawberries in the cooled crust.

Pour the warm glaze over the berries. Refrigerate the pie for 3–4 hours until the glaze is fully set.

Slice with a sharp knife and serve cold.