Wash and hull the strawberries. Put two cups of strawberries in a saucepan with the water. Simmer over medium heat for 10 minutes; crush the berries with a spoon or potato masher.

In a small bowl, mix the cornstarch and lemon juice. Pour slowly into the berry mixture, stirring constantly. Let the berries thicken and bubble for about 3 minutes, then remove from heat. Stir in honey.

Cut the remaining strawberries in half and pile them into the pie crust. Pour the cooked berries over evenly. Cover the pie with plastic wrap and chill thoroughly in the refrigerator, at least 2 hours. Serve with whipped cream or homemade custard ice cream.