To prepare the pie shell: Combine all the dough ingredients above except the water and process in a food processor for about 10 seconds until the mixture is the texture of coarse crumbs (or the size of peas). Add the cold water and pulse 6-8 times, just until the dough begins to come together. Do not let it form into a ball. Transfer the dough onto waxed paper or plastic wrap and form into a disk. Chill in the refrigerator for at least 3 hours before using.

Once the dough has chilled, Preheat your oven to 400 degrees F. Roll out the dough on a lightly-floured surface. Transfer to a 9-inch pie pan, prick the surface with a fork, cover with wax paper and weigh down with pie weights (or rice or beans). Bake for about 8-10 minutes until it begins to color. Remove the pie weights and wax paper and continue to bake until golden, another 3-4 minutes. Remove from oven and let cool to room temperature.

Meanwhile, prepare the strawberry purée. Process 2 1/2 cups of the berries in a food processor until smooth, about a minute. Strain the purée using a mesh strainer into a small sauce pan. Whisk together the corn starch, sugar, and salt in a separate bowl and whisk the mixture into the strawberry purée. Bring this to a boil over medium heat, stirring constantly. When the mixture is consistency of pudding, remove from heat, stir in the lemon juice and set aside to cool slightly.

To prepare the glazed strawberries (I chopped mine in smaller pieces), melt the preserves on the stove or in the microwave. When fully melted, stir the preserves gently into the remaining strawberries.

Assembly: Pour the purée onto the cooled crust then arrange the glazed strawberries on top. Wrap with plastic wrap and chill for at least 3 hours before serving. Serve topped with whipped cream.