Prepare and Bake the Crust:

• Preheat your oven to 450°F.

• Unroll the pie crust and fit it into a 9-inch pie plate. Trim any excess crust.

• Line the crust with a double thickness of foil or parchment paper.

• Bake for 8 minutes. Remove the foil and bake for another 5 minutes until golden brown. Let cool.

Prepare the Filling:

• In a small saucepan, whisk together sugar, cornstarch, and water until smooth.

• Bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, about 2 minutes.

• Remove from heat and stir in the strawberry gelatin until dissolved. Let cool to room temperature (about 15-20 minutes).

Assemble the Pie:

• Arrange the strawberry halves evenly in the baked pie crust.

• Pour the cooled gelatin mixture over the strawberries, ensuring all are coated.

• Refrigerate for at least 2 hours, or until set.

Serve:

• Slice and serve chilled. Top with whipped cream if desired.