Sort the strawberries, separating any large mushy ones from the smaller, firmer ones. You’ll want about 2 cups of very ripe large strawberries and about 2-3 cups of whole, small, nice berries. Dice the larger fruit and place in a small saucepan with the sugar, salt, and 1/4 cup of the water. Bring to a simmer, mashing the fruit with a potato masher or fork. Stir the cornstarch with the remaining water to form a slurry. Add this to the simmering berries and bring back to a simmer. The mixture will thicken and go from cloudy to clear. Fold in the whole berries (cut in half if they’re large) and transfer the mixture to the baked pie shell. Refrigerate for several hours or overnight, then slice and serve.