Use a 9 or 10 inch pie plate. Bake your pre-made crust and set aside. I also use graham cracker crust, depending on your preference and bake that also.
In a small bowl combine cornstarch and 1/3 cup of cold water combine until lumps dissolve. In a medium saucepan, combine the chopped strawberries, sugar and salt. Stir to combine all and cook over medium heat until mixture comes to a gentle boil. Cook for 5 minutes. Restir the cornstarch and add it to the pan. Coof stirring often until the strawberry sauce boils again and thickens up about 4 minutes. Remove from heat, stir in the butter and vanilla, set aside to cool. Beat the cream in large bowl and is very thick and lucious holding its shape. Stir in the strawberry mixture gently into the cream and pile the filling into the crust. Put in refrigerator at least 3 or 4 hours. This pie should be eaten within 1 day.