Bake the pie shell in the preheated oven until puffed and golden-brown; 20 to 25 minutes. Remove to a wire rack and cool completely.
Puree 1 cup of strawberries in a blender until smooth. Pour pureed strawberries into a saucepan. Stir in the water, sugar and cornflour. Bring to a boil over medium heat until thickened, stirring often. Remove from heat and stir in the orange liqueur. Set aside.
Arrange the remaining 3 cups of strawberries decoratively in the prepared pie shell. Pour the glaze over the berries. Refrigerate until glaze is set, about 4 hours.