You will have a few leftover strawberries, but 2 quarts is a little skimpy.
3 quarts (about 3 pounds) fresh strawberries, rinsed and hulled
1 cup sugar
1 tablespoon powdered pectin (like Sure-Jell brand)
3 tablespoons cornstarch, dissolved in 3 tablespoons of water
1 teaspoon finely grated lemon zest
½ teaspoon vanilla extract
1 pre-baked pie shell (homemade or store-bought)
Slice 1 heaping quart of the strawberries for the filling and halve 2 heaping cups of your best looking ones for the pie top. Halve another 2 cups of strawberries, place in a food process, and puree until smooth.
Measure out 1 ¼ cups of the puree and transfer to a medium saucepan along with sugar, pectin, and salt. Bring to a simmer over medium heat whisking frequently. Continue to simmer so that mixture foams, about 1 minute longer. Remove from heat; skim foam from surface. Return saucepan to medium heat, slowing whisking in cornstarch mixture. Continue to whisk until mixture is stiff. Stir in lemon zest and vanilla.
Transfer ¼ cup of the mixture to a small bowl. Whisk in up to 2 tablespoons of water for the glaze. Transfer remaining mixture to a medium bowl, placing a sheet of plastic wrap directly on the surface. When mixture has cooled to room temperature, stir in sliced strawberries and turn into baked pie shell. Arrange halved strawberries over top; brush with glaze and refrigerate until ready to serve. (Can be made several hours ahead.)