Preheat your oven to 450°F. Place the pie crust into a 9-inch pie plate, trimming the edges as needed. Cover the unpricked crust with a double layer of heavy-duty foil or parchment paper.

Bake the crust for 8 minutes. Remove the foil, then bake for another 5 minutes. Allow the crust to cool completely on a wire rack.

In a small saucepan, mix the sugar, corn starch, and water until smooth. Heat the mixture to a boil, cooking and stirring until it thickens, about 2 minutes.

Take the saucepan off the heat. Add the gelatin, stirring until it fully dissolves. Chill the mixture in the refrigerator until slightly cooled, about 15 to 20 minutes.

While the gelatin mixture cools, spread the strawberries evenly over the cooled pie crust.

Pour the cooled gelatin mixture over the strawberries. Refrigerate the pie until the filling is firm. Serve with whipped cream if desired.