To prepare the glaze, combine 1 1/2 cups of the strawberries and the water in a blender. Blend until smooth.

In a medium saucepan, whisk together sugar and cornstarch. Add the strawberry puree and mix well.

Cook and stir over medium heat until the mixture is thick and bubbly. Cook and stir for about 2 minutes more. Remove from heat and stir in food coloring (if using) and 1 teaspoon lemon zest. Cool for 10 minutes without stirring.

In a large bowl, combine the remaining strawberries and the glaze, tossing gently to coat strawberries. Transfer the strawberry mixture to the prepared pie crust.

Chill pie for 1-2 hours, or until set. Before serving, garnish with remaining lemon zest and fresh mint leaves.