Preheat your oven to 375 degrees Fahrenheit. Grease a nine‑inch pie plate so the crust won’t stick.

In a medium pot over medium‑low heat combine the water, hulled strawberries, granulated sugar, lemon juice, lemon zest, a pinch of salt, and the vanilla extract. Stir gently and let the strawberries soften. This usually takes about four to five minutes.

Once the strawberries start releasing their juices and become tender, sprinkle in the cornstarch. Stir consistently and cook for another one to two minutes until the mixture thickens and becomes slightly gelled. Remove from heat and let the filling cool a little bit.

Lay one pie crust into the prepared pie plate. Pour the warm (not piping hot) strawberry filling into the crust, spreading evenly.

Place the second pie crust on top. Press gently around the edges and crimp to seal. Use a sharp knife to cut a few slits in the center of the top crust so steam can escape during baking.

Bake in the preheated oven for 35 to 45 minutes, or until the crust is golden brown and baked through.

Remove the pie from the oven and let it cool completely on a wire rack. Cooling fully is important before glazing so the icing doesn’t melt away or seep into the crust.

Once cooled, whisk together the powdered sugar and half and half until you have a thick—but still pourable—glaze.

Drizzle the glaze over the pie’s top using a spoon or small spatula in a zigzag or circular pattern. Immediately sprinkle the rainbow nonpareils over the glaze before it sets so they adhere nicely.

Allow the icing to set at room temperature for about 15 to 20 minutes before slicing. Then cut into wedges and serve.