Classic Old-Fashioned Fresh Strawberry Pie

Preheat your oven to 450 degrees F (230 degrees C). Line a pie plate with the pie crust.

Bake in the preheated oven until lightly golden, 10 to 12 minutes. Cool on a wire rack.

Arrange half of the strawberries in the cooled pie crust.

Mash remaining berries and combine them with sugar in a medium saucepan. Place the saucepan over medium heat and bring to a boil, stirring frequently.

In a separate bowl, mix together cornstarch and water. Gradually stir this into the boiling strawberry mixture.

Reduce heat and simmer until the mixture thickens, about 10 minutes, stirring constantly. Pour mixture over the berries in the pie crust.

Place in the refrigerator to chill for at least two hours until the filling is set.

In a small bowl, beat the cream until it begins to thicken. Add the vanilla and beat until soft peaks form. Spread over the cooled strawberry filling.

Serve the pie with a dollop of whipped cream, or more if desired.