Prepare the Crust: Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan. Trim and flute the edges. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes until the edges are lightly golden. Remove the parchment paper and weights, and bake for another 5-7 minutes until the crust is fully baked and golden brown. Let it cool completely.

Prepare the Strawberries: Place the hulled and halved strawberries into the cooled pie crust.

Make the Filling: In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Gradually whisk in the water and lemon juice until the mixture is smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1-2 minutes, then remove from heat.

Add Butter: Stir in the unsalted butter until fully melted and incorporated into the filling.

Assemble the Pie: Pour the thickened filling mixture over the strawberries in the pie crust, spreading it out evenly to cover the berries.

Chill the Pie: Refrigerate the pie for at least 4 hours, or until fully set.

Serve: Slice and serve the pie chilled, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.