1-First, place 5 cups sliced strawberries in a saucepan, sprinkle with 1/2 cup sugar and a pinch of salt, and let it sit for 15 minutes to macerate. This step draws out the juices, making the filling naturally sweet and vibrant.

2-Next, simmer the strawberries over medium heat for about 15 minutes until the juices release, filling your kitchen with a wonderful aroma.

3-Then, prepare a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons water, and whisk it into the strawberries. Stir for about 5 minutes until the filling thickens, then remove from heat and let it cool slightly. While it cools, preheat the oven if you haven’t already, and spray a cast iron skillet or pie plate with non-stick cooking spray.

4-Assembling the Pie Unroll one pie crust and place it in the bottom of the pan, then spread the cooled filling evenly over it. Cover with the second pie crust, seal the edges with a fork, and cut a small “X” in the center for venting. This ensures the pie bakes evenly and avoids any overflow.

5-Bake for 30 to 40 minutes until the crust turns golden and the filling bubbles. After baking, let the pie cool for at least two hours before moving on. For the finishing touch, whisk 1 cup powdered sugar, 2 tablespoons milk, and 1/8 teaspoon vanilla extract to make the glaze, then drizzle it over the cooled pie and add sprinkles.

6-Let the glaze set for 10 to 15 minutes before serving to keep everything intact.