Wash, hull, and halve the strawberries, then set aside.

In a mixing bowl, whisk together sugar, cornstarch, and salt until combined.

In a medium saucepan, combine the dry mixture with water and lemon juice; cook over medium heat, stirring constantly, for 5–7 minutes until thick and clear.

Remove the saucepan from heat and gently fold in the strawberries until evenly coated.

Stir in the butter until melted and fully incorporated into the filling.

Pour the strawberry filling into the pre-baked pie crust, spreading it into an even layer.

Refrigerate the pie for at least 2 hours to allow the filling to set.

Slice and serve with whipped cream or ice cream if desired.