Preheat your oven to 375°F (190°C) and grease a 9-inch pie plate.

In a medium pot over medium-low heat, combine the water, hulled strawberries, granulated sugar, lemon juice, lemon zest, salt, and vanilla extract. Cook for 4-5 minutes until the strawberries soften.

Sprinkle in the cornstarch while stirring continuously. Cook until thickened to a gel-like consistency.

Pour the warm strawberry filling into the prepared bottom pie crust and cover with the second crust, crimping the edges.

Bake for 35-45 minutes until golden brown.

Whisk together powdered sugar and half and half for the royal icing glaze.

Once cooled, drizzle the icing over the pie and sprinkle with rainbow nonpareils.

Slice and serve your beautifully glazed pie.