(Follow package directions for defrosting a ready-made one.)
Line a round 9 to10-inch baking pan with the pie crust. Prick with a fork and bake it empty for 10 minutes.
Combine white chocolate and cream in a small mixing bowl. Melt in the microwave on low power for 30 seconds to 1 minute. Spread on bottom of pie shell.
Cut the tops off the strawberries. Arrange about 2 pounds of the strawberries in the crust on top of the white chocolate, flat side down. Strawberries of uniform size work the best.
Cut remaining strawberries in half and remove the white core. Place them in a medium bowl and crush with a fork.
Stir together water, sugar and cornstarch in a medium saucepan, until dissolved. Add crushed berries and any juice. Cook over low to medium heat, for 15 to 20 minutes, stirring frequently. Mixture will become thick and translucent. Remove from heat and strain through a fine sieve into medium mixing bowl, pressing the pulp to release all the glaze. Scrape the underside of the sieve to capture any remaining glaze. (Save strawberry pulp for peanut butter and jelly sandwiches.)
Pour glaze evenly over berries in the crust. Allow to cool 1 hour and refrigerate for at least 3 hours or overnight. Top with whipped cream if desired.
HELPING HANDS: Kids can help spread the melted chocolate and place the strawberries in the pie shell.
