On a lightly floured surface, roll out the dough starting from the middle and away from you. Roll again from the middle and toward you. Rotate the dough 90 degrees and repeat, dusting the surface with flour to prevent sticking. Aim for a 12-inch round.

Carefully unfurl the dough into a 9-inch pie dish. Press the dough into the bottom and up the sides of the dish, leaving about a 1-inch overhang. Trim any excess and tuck the overhang under the edge of the dish; crimp with a fork.

Refrigerate the pie crust until cold, about 30 minutes. In the meantime, preheat the oven to 375°F.

Place a piece of parchment or foil over the dough, fill the pie dish with pie weights, dried beans, or rice, and bake for 15 minutes.

Remove the pie weights and parchment, then continue to bake until golden brown, about 10 minutes more. Remove from the oven and let cool.

In a saucepan over medium heat, combine sugar, cornstarch, salt, and 1 pound of sliced strawberries. Stir occasionally until steam begins to rise, about 2 minutes.

Smash the strawberries until a puree forms and continue to cook, smashing occasionally, until slightly darkened and thickened, about 8 minutes.

Remove from heat, stir in pectin, and cook over medium heat until thickened, about 1 minute more. Transfer the mixture to a large bowl.

Add lemon juice and fold in the remaining 2 pounds of sliced strawberries until well-coated.

Pour the filling into the cooled crust and smooth it with a spatula. Refrigerate until set, at least 3 hours or overnight.