Step 1: Prepare your pie crust by baking it according to package or recipe directions until golden brown. Let it cool completely on a wire rack.
Step 2: Select about 1 cup of the smallest or less-perfect strawberries. Crush them thoroughly using a fork or potato masher to yield about 1/2 cup of strawberry puree.
Step 3: In a small saucepan, whisk together the sugar and cornstarch. Gradually stir in the water and the crushed strawberry puree until smooth.
Step 4: Bring the mixture to a boil over medium heat, stirring constantly. Cook for 1-2 minutes or until the glaze is thick and translucent. Remove from heat and stir in the vanilla extract. Let the glaze cool for about 10-15 minutes.
Step 5: Place the remaining 5 cups of whole or halved strawberries into a large bowl. Pour the slightly cooled glaze over the berries and toss gently to coat them all evenly.
Step 6: Spoon the berry mixture into the cooled pie crust, arranging the berries to create a rounded top. Chill in the refrigerator for at least 3-4 hours before serving to allow the glaze to set.