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1
Line a 9-inch pie pan with crust and then pinch edge to form a lip.
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2
Bake the crust as directed in the recipe.
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3
In a small bowl, combine the cornstarch and 1/3 cup cold water.
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4
Stir with a spoon to combine them well, dissolving any lumps.
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5
In a medium saucepan, combine the chopped strawberries, sugar, and salt.
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6
Stir to combine the fruit and sugar, and then cook over medium heat until the mixture comes to a gentle boil.
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7
Cook, stirring often, until the berries create a pool of sauce, about 5 minutes.
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8
Stir up the cornstarch-water mixture, and add it to the pan.
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9
Cook, stirring often, until the strawberry sauce boils again, thickens up, and the berries are soft, 3 to 4 minutes more.
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10
Remove from the heat, stir in the butter and vanilla, and set aside to cool to room temperature.
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11
Beat the cream in a large bowl until it is very thick and luscious, holding its shape in round medium peaks that are not cottony-stiff.
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12
Stir in the strawberry jam mixture and gently fold the cream and jam together to make an even, rich mixture.
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13
Pile the filling into the graham cracker crust and refrigerate for 3 to 4 hours, until very cold and fairly firm.
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14
Serve cold, and if you have sliced strawberries, spoon a small pile of them alongside each piece of pie.
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15
Refrigerate any remaining pie for up to 1 day.
