Place the uncooked pie shell in a pie tin. Prick with a fork on the bottom and sides about every inch. This is called docking. This will help the pie shell not bubble up when baking. Bake at 350 degrees for 5-10 minutes or until the crust is golden brown. Once baked, set aside to cool.
In a small saucepan, combine the sugar, cornstarch and water stir until smooth. Heat to boiling and cook for approximately 2 minutes or until thickened. (stir the entire time boiling). Remove from the heat; stir in gelatin until dissolved. Let sit until room temperature – approximately 20 minutes.
Wash, dry, and cut strawberries. Arrange on pie crust. (You certainly can arrange the strawberries whole with the pointed side up for a beautiful display)
Once the gelatin is cool, pour over the strawberries. Cover and refrigerate until the gelatin is set.
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