Prepare the Pie Crust:
In a mixing bowl, combine the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
Gradually add ice water, stirring until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Roll out the dough on a floured surface to fit a 9-inch pie dish. Place the crust in the dish, trim the excess, and crimp the edges. Prick the bottom with a fork to prevent bubbling.
Bake in a preheated oven at 425°F (220°C) for 12-15 minutes until golden. Let cool.
Make the Cream Filling:
In a bowl, using an electric mixer, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
In another bowl, whip the cream cheese until smooth. Gently fold the whipped cream into the cream cheese.
Spread this mixture evenly into the cooled crust.
Prepare the Strawberry Glaze:
In a medium saucepan, combine half the strawberries, granulated sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and becomes clear.
Remove from heat and cool slightly. Stir in the remaining strawberries.
Assemble the Pie:
Pour the glazed strawberry mixture over the cream filling, arranging some of the strawberry halves for a decorative top layer.
Chill and Serve:
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