Preheat the oven to 375°F (190°C). Roll out the pie crust on a lightly floured surface and fit it into a 9-inch pie dish. Trim excess crust and prick the bottom with a fork. Bake blind with pie weights for 15 minutes until lightly golden, then remove weights and set aside.
While the crust bakes, prepare the strawberry filling. In a mixing bowl, combine sliced strawberries with sugar, cornstarch, and lemon juice. Toss gently until all strawberries are coated evenly. Let sit for 10 minutes to allow juices to release.
1 pre-made or homemade pie crust
Pour the strawberry mixture into a saucepan and cook over medium heat. As the mixture heats, stir continuously with a spatula until the juices thicken and begin to boil softly. Watch for the mixture to become glossy and jam-like, about 5-7 minutes.
1 pre-made or homemade pie crust
Remove the saucepan from heat and let the filling cool for 10 minutes. Once cooled slightly, pour the filling into the pre-baked pie crust, spreading it evenly to fill the shell completely. Chill in the refrigerator for at least 30 minutes to set.
1 pre-made or homemade pie crust
Preheat the oven to 400°F (200°C). Brush the exposed crust edges with the beaten egg yolk for a golden finish. Bake the assembled pie for 15-20 minutes until the crust is golden brown and the filling is bubbling around the edges. Remove from oven and cool before serving.
1 pre-made or homemade pie crust
Slice and serve the strawberry pie with fresh cream or ice cream if desired. The filling should be glossy and thick, with a vibrant red color, and the crust tender but crisp.
