Bake the pie crust according to the listed instructions.
In a large bowl, crush strawberries. I typically do this with the backside of a fork. Leave some of the berry mixture thick, while allowing juice to extract from the crushing. Add sugar and vanilla. Stir well.
Add strawberry mixture to a saucepan and cook over medium heat. Allow mixture to reach a low boil, cooking until the fruit has softened.
Whisk together water and cornstarch; add to strawberry mixture and return the mixture to a boil (medium-high heat). After reaching a boil, reduce heat and allow the mixture to simmer until thickened. Stir frequently.
Transfer strawberry mixture to pie crust + refrigerate for 5 hours. Top with fresh whipped cream. Enjoy!