Preheat the oven to 375°F (190°C) if the pie shell is unbaked. Bake the 9-inch pie shell until golden, then cool completely.

Gently rinse and thoroughly dry all fresh strawberries. Hull the strawberries with a knife.

Set aside the most attractive whole strawberries for the filling. Transfer the less attractive strawberries to the blender.

Blend the less attractive strawberries into a smooth puree. Scrape the puree into the medium saucepan.

Whisk the 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 1/2 teaspoons low-sugar pectin, and generous pinch of table salt into the strawberry puree. Whisk in 1 tablespoon lemon juice.

Cook the strawberry mixture over medium heat, whisking constantly, until it boils and thickens into a shiny glaze. Remove the glaze from the heat.

Cool the strawberry glaze until no longer warm. Transfer the reserved whole strawberries to the large mixing bowl.

Pour the cooled strawberry glaze over the reserved strawberries. Gently fold until every berry is coated.

Spoon the glazed strawberries into the cooled pie shell. Pile the berries high and level them gently.

Refrigerate the pie until chilled and sliceable, about 2 hours. Keep refrigerated while the berries release juice and loosen the glaze.

Whip 1 cup cold heavy cream with 1 tablespoon sugar until soft peaks form. Spoon or pipe the whipped cream over individual pie slices.