1. Prepare and Blind Bake the Crust:

• Preheat oven to 450°F (230°C).
• Unroll the refrigerated pie crust and fit it into a 9-inch pie plate. Trim the edge evenly. Crimp the edges as desired.
• Line the unpricked crust with a double thickness of heavy-duty foil or parchment paper, pressing it against the bottom and sides.
• Bake for 8 minutes.
• Carefully remove the foil or parchment paper.
• Bake for 5 minutes longer, until the crust is lightly golden.
• Cool completely on a wire rack.

2. Make the Glaze:

• While the crust cools, prepare the glaze. In a small saucepan, combine the sugar, cornstarch, and water until smooth. Whisk well to ensure there are no lumps.
• Bring the mixture to a boil over medium heat.
• Cook and stir constantly until the mixture has thickened, about 2 minutes.
• Remove the saucepan from the heat.
• Stir in the strawberry gelatin until it is completely dissolved.

3. Cool the Glaze:

• Refrigerate the gelatin mixture until it is slightly cooled, about 15-20 minutes. You want it cool enough not to “cook” the fresh strawberries but still liquid enough to pour.

4. Assemble the Pie:

• Arrange the sliced fresh strawberries in the cooled, baked pie crust. Pile them high!

5. Add Glaze and Chill:

• Carefully pour the slightly cooled gelatin mixture evenly over the strawberries in the crust.
• Refrigerate the pie until the glaze is completely set, at least 2-3 hours, or until firm.

6. Serve:

• Slice the chilled pie.
• If desired, serve each slice with a dollop of whipped cream.