Slice up the strawberries. Rinse them off and then spread them out onto paper towels so that they can dry.
In a medium size pot, pour 2 cups of strawberries and 1 1/3 cup of water. Turn on medium-high for 1 minute or until you see small bubbles. Turn down to low and simmer for 3 minutes.
In a separate bowl, pour in 2 cups of sugar, 1/2 cup of cornstarch, and 2/3 cup of warm water. Blend together with a whisk or fork.
After the strawberries have simmered for 3 minutes, add the sugar mixture into the pot and turn the heat up to medium-high. Bring the filling to a boil, and it should become clear and thick as it cooks. You will need to stir constantly during this step.
Once it is the right consistency, remove from the heat and turn off the stove. Let the filling cool.
Assembling the Pie
Pour half of the rinsed/dried strawberries into the bottom of a cooked/cooled pie crust.
Pour half of the pie filling over the top of the berries.
Cover the pie and refrigerate for 3-4 hours before serving.