Blind-bake the 9-inch pie crust according to its recipe or package directions. If using a typical homemade crust, bake it with weights at 425°F for about 15 minutes, then remove the weights and continue baking at 375°F for another 10 to 15 minutes, until golden. Cool the crust completely.

Wash the strawberries and dry them thoroughly. Hull the berries, leaving small berries whole and cutting large berries into halves or quarters.

Arrange the strawberries in the cooled pie crust in a compact single layer. Place the cut sides where needed so the berries fit neatly without piling the filling too high.

Whisk the sugar and cornstarch together in a saucepan. Gradually whisk in the water until the mixture is smooth and no dry pockets remain.

Cook the mixture over medium heat, stirring constantly, until it reaches a boil and thickens, usually in 3 to 5 minutes. Remove the saucepan from the heat.

Stir in the strawberry gelatin until it has dissolved completely. Let the glaze cool for several minutes so it is warm rather than piping hot.

Spoon or pour the warm glaze evenly over the strawberries, taking care to coat the berries without flooding the crust. Refrigerate the pie for at least 2 hours, or 4 hours for the firmest slices.

Slice the chilled pie with a sharp knife and serve each portion with whipped cream if desired. Return leftovers to the refrigerator promptly.