Prebake pie crust according to directions on package.
Cool to room temperature
If using my Wham Bam Pie Crust, prepare as directed, prick the inside of the pie crust all over and bake at 400F degrees for about 10-15 minutes, then allow to cool completely.
Wash and hull strawberries.
Then cut them in half (or maybe smaller depending on how big your berries are).
In a sauce pan, over medium-high heat, add water, sugar, cornstarch, & strawberry gelatin.
Whisk together until thoroughly combined.
Whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come to a gentle boil.
Remove pan from the heat and allow the glaze to cool.
I like to put the sauce pan into my sink where I’ve made some ice water.
This will cool the glaze quickly and allow it to set up a bit more.
As the glaze cools it will become translucent in color and you should notice it will thicken a little more as well.
Whisk it occasionally as it cools. It will be thickened but still pourable.
Add your sliced berries to the baked and cooled pie crust.
Pour strawberry glaze over berries.
Making sure to get it in between the nooks & crannies of the berries as best you can.
Chill pie in the refrigerator at least 2-3 hours before serving.