Step 1

Preheat oven to 400℉. Unroll refrigerated pie crust (or use homemade pie crust) and place in a 9-inch pie plate.

Step 2

Cover with a piece of parchment paper and place pie weights or dried beans on top to prevent the crust from bubbling up and shrinking during blind baking. Bake for 12-15 minutes, until the crust is just starting to brown.

Step 3

While the crust is baking, make the glaze. In a medium saucepan, combine the sugar, cornstarch, and water, whisking continuously until the mixture is boiling. Cook over medium-low heat for about 2 minutes, until thickened and the cornstarch is dissolved.

Step 4

Remove from heat and whisk in the strawberry gelatin powder until dissolved. Set aside to cool or refrigerate for about 20 minutes.

Step 5

Take the crust out of the oven and remove the parchment and weights. Set the crust aside to cool.

Step 6

Place sliced berries in the baked pie crust. Pour or spoon the cooled jello mixture over the berries.

Step 7

Refrigerate for 5 hours or overnight for best results.

Step 8

Cut and serve topped with whipping cream.