Step 1

Divide the chopped strawberries in half. Set one half aside and place the other half into a medium pot.

Step 2

Using a potato masher, mash the strawberries until there are no large pieces left.

Step 3

Add the cornstarch to the pot and whisk until it has been fully dissolved and no lumps remain.

Step 4

Add the sugar, strawberry jam, lemon zest, and salt to the pot and mix well.

Step 5

Place the pot over medium-high heat and cook until the strawberry mixture starts to bubble (roughly 5 minutes). Once it starts to bubble, turn the heat down to low and simmer for 10 minutes, stirring often until the mixture has thickened.

Step 6

Once the cooking time has ended, remove the pot from the heat and add the lemon juice and vanilla extract, mix well.

Step 7

Add the remaining half of the strawberries and mix well.

Step 8

Carefully pour the strawberry mixture into the pie crust, smooth out the top using a rubber spatula, and then carefully transfer the pie dish to the refrigerator. Chill for at least 4 hours.

Step 9

After the chill time has ended, remove from the refrigerator, slice and serve plain or with garnishes like dairy-free whipped cream. (See above for more suggestions)