Step 1: Prepare the Pie Crust.

On a lightly floured surface, roll the dough to a 1/8-inch-thick circle.

Transfer the dough to a 9-inch pie plate.

Trim the dough to 1/2 inch beyond the rim of the plate.

Flute the edge of the crust.

Refrigerate for 30 minutes. This helps to prevent shrinking during baking.

Step 2: Preheat Oven. Preheat oven to 425°F.

Step 3: Blind Bake the Crust.

Line the crust with a double thickness of foil.

Fill with pie weights, dried beans, or uncooked rice.

Bake on a lower oven rack until the edge is golden brown, 20-25 minutes.

Remove the foil and weights.

Bake until the bottom is golden brown, 3-6 minutes longer.

Cool on a wire rack.

Step 4: Prepare the Strawberries.

Mash 1 cup of the strawberries. Set aside.

Halve the remaining strawberries.

Step 5: Make the Strawberry Glaze.

In a saucepan, combine the sugar and cornstarch.

Stir in the water and mashed strawberries.

Bring to a boil, stirring constantly.

If desired, stir in red food coloring.

Cook and stir for 3 minutes more, until thickened.

Remove from the heat.

Stir in the orange-flavored liqueur or lemon juice.

Cool for 10 minutes.

Step 6: Assemble the Pie.

Spread about 1/3 cup of the glaze over the bottom and side of the cooled crust.

Arrange the halved strawberries in the crust.

Spoon the remaining glaze over the berries.

Step 7: Chill.

Refrigerate the pie until set, 1-2 hours.

Step 8: Garnish and Serve.

Just before serving, garnish with whipped cream, if desired.