I made two and gave one to my neighbor… now I wish I hadn’t because we ate ours so fast

Prepare Crust: In a large mixing bowl, combine flour and salt. Add chilled, cubed butter and use a pastry cutter to blend mixture until it resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, and mix until dough comes together. Form dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll Out Crust: On a lightly floured surface, roll out chilled dough into a circle, about 12 inches in diameter. Gently transfer crust to a 9-inch pie dish and trim any excess dough hanging over the edges.
Prebake Crust: Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Line crust with parchment paper and fill with pie weights or dried beans. Bake at 425°F (220°C) for 15 minutes, then remove weights and bake for an additional 5 minutes until golden brown. Let crust cool completely.
Prepare Filling: In a saucepan, combine sugar, cornstarch, water, and a pinch of salt. Cook over medium heat, stirring constantly until mixture thickens and becomes clear. Remove from heat and stir in lemon juice. Let glaze cool slightly.
Assemble Pie: Arrange halved strawberries in the prebaked pie crust. Pour glaze over the strawberries, ensuring they are all well-coated.
Refrigerate: Refrigerate pie for at least 4 hours, or until glaze is set.
Serve: Garnish with whipped cream or a scoop of vanilla ice cream if desired. Slice and enjoy!