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Start by baking a 9-inch pie shell and allow it to cool completely.
Prepare the filling by hulling the strawberries and rinsing them gently.
Blend the less attractive strawberries to create a puree for the glaze.
In a saucepan, mix the berry puree with cornstarch, pectin, and sugar, then cook briefly until it thickens.
Gently toss the beautiful whole strawberries in the cooled glaze.
Pour the glazed strawberries into the cooled pie shell.
Refrigerate the pie to let the glaze set and allow the berries to release some water.