Prepare your pastry shell: If using a homemade shell, blind bake it at 180°C (fan) for 12–15 minutes until it is a pale, golden brown and smells nutty. If using a shop-bought shell, follow the packet instructions. Allow it to cool completely on a wire rack — the base should feel firm and dry to the touch, not greasy.

Macerate the strawberries: In a large bowl, gently toss the prepared strawberries with 50 g of the caster sugar. Let them sit for 15 minutes. You'll notice the berries begin to release their juice, creating a glossy, ruby-red liquid at the bottom of the bowl. This step builds the flavour base.

Make the glaze: In a medium saucepan, whisk together the remaining 100 g caster sugar, the cornflour, and the pinch of salt. Slowly pour in the cold water and the lemon juice, whisking constantly to prevent lumps. Set the pan over a medium heat and stir continuously. After about 3–4 minutes, the mixture will thicken dramatically — you'll see it turn from a cloudy liquid into a clear, glossy gel that coats the back of a spoon.

Finish the glaze: Remove the pan from the heat. Stir in the vanilla bean paste and the chilled, diced butter. The butter will melt into the warm glaze, giving it a beautiful, silky sheen. Let the glaze cool for 2–3 minutes — it should still be warm but not hot, so it doesn't cook the strawberries further.

Assemble the pie: Arrange the macerated strawberries inside the cooled pastry shell, packing them snugly but not crushing them. The berries should sit in a single, even layer, with their cut sides facing down for a neat appearance. Slowly pour the warm glaze over the berries, ensuring it seeps into all the gaps. Tap the pie dish gently on the counter to release any air bubbles — you'll see small pockets of air rise to the surface and pop.

Chill to set: Place the assembled pie in the refrigerator for at least 4 hours, or overnight. The glaze will set into a firm, jelly-like consistency that holds its shape when sliced. The surface should be smooth and glossy, with no sticky residue when you touch it lightly.

Slice and serve: For clean, professional slices, dip your knife in hot water and wipe it dry between each cut. The filling should hold together firmly, with the strawberries glistening under the glaze. Garnish each slice with a small sprig of fresh mint and a light dusting of icing sugar for a final flourish.