Prep the strawberries by removing the stems and any hull that is not ripened if needed then wash them well and add to a paper towel lined baking sheet and allow to dry thoroughly.

To pre-bake the crust: Preheat oven to 400°F. Thaw frozen pie shell for 10 minutes on the countertop. Use a fork to prick the bottom and sides of the crust. Use pie weights, if desired (see post) then bake for 12 to 15 minutes. Allow the pie shell to cool completely. Or follow the package instructions for the pie shell that you are using.

Prepare the filling by adding the Jell-O, cornstarch, sugar and water to a small saucepan and whisk to combine. Bring to a boil over medium heat and allow to boil until thickened; about 4 minutes. Allow the strawberry filling mixture to cool to room temperature.

To assemble the pie: spoon some of the filling mixture into the bottom of the pie shell then add strawberries. I like to add a couple of layers of sliced strawberries, then some halved ones and topped with some whole berries. Spoon the remaining filling mixture over the berries until it has all been added to the pie then refrigerate the pie for at least 2 hours before serving so that it finishes setting up.

Serve with Whipped Cream, Cool Whip dessert topping, or ice cream.