Preheat oven to 350F.

Melt butter and set aside.

In a food processor, blitz together the shortbread cookies, flour, 3 tbsp sugar, and 1/4 tsp salt until finely ground. Pour the crumbs into a large mixing bowl, then mix in the melted butter with a fork until all the crumbs are moistened.

Pour crumb mixture into a 9-inch pie plate. Press into an even layer (I used the bottom of a glass) and up the sides of the pie plate, as high as you can go without going over the edge.

Set the pie plate on a baking tray and bake at 350F for 20 minutes, or until set and golden brown. While the pie crust bakes, you can make your filling (see below).

Set pie plate on cooling rack to cool completely.

Cut the tops off your strawberries, then cut the berries into quarters, or into eighths if the strawberries are large.

Place 2 cups of chopped strawberries in a medium saucepan; reserve the remaining chopped strawberries in a large bowl.

Mash the 2 cups of strawberries in the saucepan with a potato masher until pulpy, then stir in the 1/3 cup sugar, strawberry preserves, water, cornstarch, and pinch of salt.

Heat strawberry mixture in saucepan over medium heat until boiling, then continue to cook for 2 minutes, stirring constantly while the mixture continues to boil (watch out for splashing!)

Remove the strawberry mixture from the stove and pour into the large bowl with the reserved chopped berries. Add in the lemon juice and stir until all ingredients are completely combined.

When your pie crust is cool (it MUST be cool), pour the warm strawberry filling into the baked pie crust. Pat the filling into a smooth, even layer, then place pie in the fridge to cool and set. This will take at least 4-5 hours, but it's best if you can let it sit overnight.

Serve Strawberry Pie chilled with whipped cream (homemade or store-bought) and additional strawberries for garnish, if desired.