Make the filling:
In a saucepan, combine strawberries, sugar, cornstarch, lemon juice, and salt. Cook over medium heat, stirring constantly, until thick and jammy. Remove from heat and let cool completely.

Prepare the crust:
Preheat oven to 375°F (190°C). Roll one pie crust into a 9-inch pie dish or rectangular pan. Spoon the cooled filling evenly over the crust.

Seal the pie:
Place the second crust on top. Trim excess dough, seal edges with a fork, and cut small vents on top. Chill the assembled pie for 15–30 minutes.

Bake:
Bake for 35–40 minutes, or until golden brown and the filling bubbles through the vents. Cool completely.

Ice and decorate:
Whisk powdered sugar, milk, and vanilla until thick but pourable. Spread icing over the cooled pie and add sprinkles. Let set before slicing.