2 lbs Fresh Strawberries, rinsed and hulled
½ c Sugar + 2 T sugar
2½ tsp Cornstarch
1½ tsp Lemon Juice, freshly squeezed
⅛ tsp Salt
2½ tsp Unflavored Powdered Gelatin
2 T Cold Water
1 Flaky Pie Crust, baked
1 c Cold Heavy Whipping Cream
¼ c Warm Water
½ tsp Vanilla
Slice about three (3) cups of the strawberries ¼ inch thick and place them in a medium bowl. Crush the sliced berries with a potato masher or a fork; you should have about 1½ cups crushed berries. Place them in a small saucepan. Add the ½ cup sugar, cornstarch, lemon juice, and salt. Stir to combine.
Soften 1½ teaspoons of the gelatin in the cold water, and set aside.
Place the saucepan over low heat and bring the berry mixture to a simmer. Cook, stirring occasionally, until the mixture is transparent and of medium thickness, about five (5) minutes. Remove from the heat, add the softened gelatin, and stir until the gelatin has dissolved. Set aside to cool.
Cut one (1) cup of the remaining berries into quarters, and gently fold them into the cooled cooked mixture. Pour the filling into the baked pie shell, and chill in the refrigerator until set, at least one (1) hour, and up to overnight before serving.
Chill the whisk attachment and the bowl of an electric mixer in the refrigerator for about 10 minutes.
Attach the bowl and whisk to the mixer, and add the heavy cream and the remaining two (2) tablespoons sugar. Whip until soft peaks form.
Soften the remaining one (1) teaspoon gelatin in the warm water, and set aside until cool but not set. With the mixer running, add the softened gelatin to the whipped cream and whip until stiff peaks form. Add the vanilla. Working quickly, use a spatula to top the pie with the whipped cream, spreading it evenly and smoothly. Return the pie to the refrigerator and chill until set, at least 45 minutes.
Slice or halve the remaining strawberries, and arrange them decoratively on top of the pie. The pie will keep for up to three (3) days in the refrigerator.