Step 1

Bake the refrigerated pie crust, according to the package directions.

Step 2

Allow the pie crust to cool completely.

Step 3

In a small bowl, mash 1 1/2 cups of the strawberries with a fork.

Step 4

In a medium saucepan over medium heat, add the mashed strawberries, the sugar, the vanilla, and 1/4 cup of the water.

Step 5

Bring the strawberry mixture to a low boil, stirring and mashing frequently, and cook until the strawberries begin to soften and break down, about 5 minutes.

Step 6

In a small bowl, add the cornstarch and the remaining water and whisk to combine.

Step 7

Add the cornstarch mixture to the simmering strawberry mixture and stir to combine.

Step 8

Bring the strawberry mixture to a boil over medium-high heat.

Step 9

Adjust the heat to medium-low and simmer the strawberry mixture, stirring frequently, until it thickens, about 3 minutes.

Step 10

Transfer the strawberry mixture from the heat.

Step 11

Fold the remaining halved strawberries into the strawberry mixture.

Step 12

Immediately pour the strawberry filling into the baked pie crust.

Step 13

Allow the pie to cool slightly, about 15 minutes.

Step 14

Refrigerate the pie until it cools completely, about 4 hours.

Step 15

Slice and serve topped with the whipped cream.