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1
Prebake crust according to the package directions and letting it cool; refrigerate until ready to use.
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2
Halve half of the strawberries and put them in a big bowl.
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3
Stir in 1 tablespoon of the sugar and the lemon zest, then set aside for 10 minutes to juice.
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4
Using a large fork or potato masher, crush the juiced berries just enough to make a coarse puree; transfer mixture to a medium saucepan.
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5
In a small bowl, mix the remaining sugar with the cornstarch; stir this mixture into the puree and gradually bring to a boil over medium heat.
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6
Cook, stirring constantly, until the mixture gently boils, thickens, and becomes translucent, about 1 minute after it starts to sputter.
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7
Scrape the sauce into a bowl and let cool thoroughly.
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8
Cover with plastic wrap and refrigerate until cold.
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9
Using a chilled medium-size bowl and chilled beaters, whip the cream using an electric mixer until it begins to thicken and hold soft peaks.
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10
Add in the powdered sugar and continue to beat until stiff but not grainy; fold in 1/2 cup of the strawberry sauce.
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11
To assemble the pie: shortly before serving spread the remaining strawberry sauce over the bottom of the chilled pie shell.
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12
Halve the remaining strawberries (or quarter them if they are large) and arrange the berry pieces in a tight layer on top of the sauce.
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13
If you run out of room, chop the remaining berries and strew them over the larger pieces.
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14
Spoon the strawberry whipped cream on top and smooth with the spoon.
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15
Serve immediately or put the pie in the freezer for up to 10 minutes (no longer) and serve as soon as possible.
