1. In a medium saucepan, crush approx. 1 cup strawberries with the back of a wooden spoon (use the largest and smallest berries so the remaining fruit are as uniformly sized as possible).
2. Add water and salt; cook and stir over medium heat for 3 min., smashing the berries as you cook, until strawberries start falling apart.
3. Add sugar and jam; continue to cook and crush fruit until sugar is dissolved and mixture is reasonably smooth and glossy (about 2 min.).
4. Whisk in cornstarch mixture; cook and stir over medium-low heat until slightly thickened (about 5 min.).
5. Stir food coloring into glaze, if desired.
6. Pour glaze into a large mixing bowl; refrigerate for 2 hrs.
7. Add remaining berries to the cooled glaze; mix until all berries are coated.
8. Pour strawberry filling into pie crust; turn the top layer of berries cut-side down for the prettiest look.
9. Refrigerate, covered, for at least 2 hrs.
10. Serve with whipped cream.

SALTED VANILLA WHIPPED CREAM (makes about 2 cups):

1. In a medium mixing bowl, use an electric mixer or balloon whisk to whip 1 cup heavy cream and 2 pinches salt until soft peaks almost form.
2. Whisk in 1 tsp. Kowalski's Organic Madagascar Vanilla Paste and 3 tbsp. sugar just until dissolved.

Tasty Tip:

• This pie is best enjoyed the day it is made.