Bake the unbaked 9-inch pie crust according to the package or recipe directions. For a typical blind bake, use 375°F and bake for about 10–15 minutes, then cool the crust completely.

Hull the strawberries and arrange them in the cooled crust. Leave smaller berries whole and halve larger berries if desired so the filling is easy to portion.

Whisk the sugar, water, and cornstarch together in a saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, which usually takes about 3–5 minutes.

Remove the saucepan from the heat and stir in the strawberry gelatin until it dissolves completely. Let the glaze cool for several minutes so it remains warm but is not extremely hot.

Pour the glaze evenly over the arranged strawberries, taking care to coat the berries without disturbing the crust. Refrigerate the pie for at least 3–4 hours, or until the glaze is firmly set.

Slice the chilled pie with a sharp knife and serve each piece with whipped cream if desired. For especially neat slices, wipe the knife clean between cuts.