Once your pie slab has baked and cooled, whisk together the gelatin and cornstarch in a small sauce pan.
Slowly whisk in the water and bring to a simmer.
Continue to whisk for about 5 minutes, making sure to scrape the bottom of the pan. Once the gelatin mixture has thickened, pour it into a medium bowl and continue to whisk for an additional 1 to 2 minutes.
Let the mixture cool for 15 minutes, only whisking occasionally. The mix should be runny.
Taking your rinsed, dried and sliced strawberries, place them in a decorative pattern on the bottom of the cooled piecrust slab.
Pour the strawberry gelatin over the berries and place the pie in the refrigerator until set - about 1 hour.
Slice and serve with a dollop of whipped cream!
