Remove the stem and the hull from the strawberries, and cut into one-quarter inch slices.
You can also keep the berries whole, but I find that the pie is difficult to cut that way.
Bake the pie crust according to package directions, and let cool.
Place the sliced strawberries into the pie crust.
Place the water, sugar, and cornstarch in a saucepan.
Bring to a boil, then remove from the heat and whisk in the strawberry Jell-O.
Pour the gelatin over the berries, and refrigerate for 6 hours. Top with whipped cream or whipped topping and serve.
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