Let’s break down the process into easy-to-follow steps, incorporating the necessary clarifications and additions:

1. Prepare and Blind Bake the Crust:

• On a lightly floured surface, roll the pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate.
• Trim to 1/2 in. beyond rim of plate; flute edge.
• Refrigerate 30 minutes.
• Preheat oven to 425°.
• Line the crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
• Bake on a lower oven rack until the edge is golden brown, 20-25 minutes.
• Remove the foil and weights; bake until the bottom is golden brown, 3-6 minutes longer.
• Cool on a wire rack.

2. Make the Strawberry Glaze:

• Mash 1 cup of the strawberries; set aside.
• In a saucepan, combine sugar and cornstarch.
• Stir in the water and mashed berries.
• Bring to a boil, stirring constantly.
• If desired, stir in food coloring.
• Cook and stir 3 minutes more.
• Cool for 10 minutes.

3. Assemble the Pie:

• Spread about 1/3 cup of the cooled glaze over the bottom and side of the cooled, pre-baked crust.
• Halve the remaining strawberries.
• Arrange in crust.
• Spoon the remaining glaze over the berries.

4. Chill:

• Refrigerate until set, 1-2 hours.

5. Serve:

• Just before serving, garnish with whipped cream, if desired.

These are clear instructions.