If using fresh strawberries, use a lemon glaze or chop a few of the strawberries into the glaze to flavor it. Most recipes just call for a sugar and cornstarch glaze and it typically fails to pick up the strawberry flavor during pie baking.
If using frozen strawberries, thaw the strawberries and use the juice instead of water to make the glaze. (For this she uses a recipe for lemon glaze but leaves out the lemon. I like it with a little lemon flavor in unless for strawerry-rhubarb pie). Add the strawberries and cook a few more minutes before putting them in the pie crust for baking to make sure the filling doesn't turn the crust into mush before it's done cooking.
Some pies can be served warm, including many apple pies, but serve strawberry pie cold.
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