1 baked 9-inch deep-dish or regular
    10-inch pie shell (9-inch deep dish crust is
    recommended as a 9-inch regular crust will
    make the filling overflow)
1 1/4 cups granulated sugar
1 tablespoon cornstarch
3 tablespoons lemon juice
3 ounces strawberry Jell-O
1 quart fresh strawberries, cleaned, hulled and sliced
1 1/2 cups water

In a medium saucepan, combine sugar and cornstarch. Add water and lemon juice. Over high heat, bring to a boil. Reduce heat and cook stirring until slightly thickened and clear, 4 to 5 minutes.

Add gelatin, stirring until dissolved. Allow to cool to room temperature.

Stir strawberries into gelatin mixture. Turn into a baked and cooled 9-inch deep-dish or regular 10-inch pie shell. Chill 4 to 6 hours or until set.

Serve topped with whipped cream, if desired.