Add 6 ounces of your strawberries to your food processor, process the berries till smooth, scraping down the bowl as needed.
Whisk the sugar, cornstarch, Sure-Jell, and salt in a medium saucepan. Stir in the berry puree. Cook over medium-high heat, stirring constantly with a heatproof spatula, and bring to a full boil. Boil, scraping the bottom and sides of the pan with a heat proof spatula, for a full 2 minutes to thicken. Remove to a large bowl and stir in lemon juice. Let cool to room temperature.
Pick out 2 pounds of the best looking berries from those remaining. Cut the larger strawberries in half or quarters. Add the berries to the bowl with the glaze and gently toss until the berries are coated. Pile into the pie shell, arranging the berries cut side down for a nice presentation. Refrigerate pie until chilled, about 2 hours. Top with sweetened whipped cream if desired.
