Blind bake the pie crust according to the package instructions or as directed in the recipe. Let the crust cool.
Cut the strawberries in half. Set aside half of the strawberries (about 3 cups) in a large bowl.
Add the remaining strawberries (about 3 cups), sugar, 1/4 cup water, lemon juice, and lemon zest to a medium saucepan. Stir to combine. Over medium heat, bring the mixture to a boil, stirring occasionally (the strawberries will soften and mash). Once the mixture comes to a boil, reduce the heat to medium-low. Dissolve the cornstarch with the remaining 1/4 cup of water in a small bowl, and stir it into the pot. Stir gentle until the strawberries are thickened, about 5 min.
Remove the saucepan from the heat and let cool for 10 minutes. Pour the precooked filling over the reserved strawberries in the bowl and combine together. Pour the filling into the blind baked crust.
Chill the pie, uncovered, for at least 3 hours or until set. Slice and serve with ice cream or whipped cream. Enoy!