Crush 1 cup of the strawberries in a saucepan and leave the remaining 5 cups whole or halved only if large.

Whisk the sugar, water, cornstarch, lemon juice and salt into the crushed berries.

Cook over medium heat for 6 to 8 minutes, whisking, until the glaze turns translucent and bubbles thickly.

Cool the glaze for 20 minutes, fold it gently through the remaining berries, and mound them in the cooled crust.

Refrigerate for 3 hours until the glaze is set enough to slice, and serve the same day.