Step 1: Bake the pie crust according to package directions or your favorite recipe. Ensure it is fully cooled before proceeding.
Step 2: Clean and hull the strawberries. Pat them completely dry with paper towels. Arrange the berries, pointed side up, in the bottom of the cooled pie crust.
Step 3: In a medium saucepan, whisk together the granulated sugar and cornstarch until no lumps remain.
Step 4: Gradually whisk in the cold water until the mixture is smooth.
Step 5: Place the saucepan over medium heat and cook, stirring constantly, until the mixture reaches a boil. Continue to cook for 1-2 minutes until it becomes thick and clear.
Step 6: Remove the saucepan from the heat and immediately stir in the dry strawberry gelatin powder. Whisk until the gelatin is completely dissolved.
Step 7: Allow the glaze to cool to room temperature. It should still be pourable but not hot.
Step 8: Slowly pour the glaze over the strawberries in the pie crust, ensuring all berries are evenly coated. Tap the pie gently on the counter to settle the glaze.
Step 9: Refrigerate the pie for at least 3-4 hours, or until the glaze is completely set. Serve with a dollop of whipped cream.