Add the sliced strawberries to a saucepan and sprinkle the sugar and salt evenly over the top. Let sit for 15 minutes while strawberries macerate.

Turn the burner on medium heat and allow the strawberries to simmer in their juices for about 15 minutes.

Make your cornstarch slurry by adding 1 Tbsp cornstarch to 2 Tbsp of water in a small bowl. Whisk together until smooth, then slowly pour into the strawberry mixture while stirring constantly. Continue stirring for about 5 minutes, until the filling has thickened.

Turn off the burner, remove from heat, and set aside to cool slightly. Preheat oven to 375°F.

Spray your cast iron skillet or pie plate with non-stick spray. Unpackage and unroll one of the Pillsbury pie crusts and lay it on the bottom of the pan.

After the filling has cooled for about 10 minutes, place it on top of the crust in the pie dish. Use a spatula to evenly spread it.

Add the other pie crust over the top and use a fork to seal the edges. Cut a small “X” in the middle of the pie to vent.

Bake in the oven for 30-40 minutes, until the crust is golden and filling is bubbly and thick. Allow to cool for at least two hours.

For the glaze, add powdered sugar, milk, and vanilla to a small bowl and whisk together until smooth. Drizzle evenly over the top of the pie and add sprinkles.

Allow glaze to set for 10-15 minutes before cutting and serving.