Combine cold water, sugar, and cornstarch in a small saucepan. Bring to a gentle boil and simmer, whisking constantly, until sugar is dissolved. Remove from heat and add the gelatin, stirring until dissolved. Allow to cool slightly.
Meanwhile, bake the pie crust according to package instructions (you can also use pre-baked or even graham cracker crust). Cool and line the bottom of the crust with the cut strawberries.
Pour gelatin mixture over strawberries and refrigerate until set, 2-3 hours. Serve topped with whipped cream.
Use fresh rather than frozen strawberries for this recipe. Frozen fruits are either likely to stay frozen, or, release too much liquid into the jello.
Let the pie crust cool fully before adding the strawberries and jello.
Allow 2 to 3 hours for the pie to fully set before serving.