Line unpricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450° for 8 minutes.
Remove foil; bake 5 minutes longer.
Cool on a wire rack.
In a saucepan, combine the sugar, cornstarch and water until smooth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in gelatin until dissolved.
Refrigerate for 15-20 minutes or until slightly cooled.
Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. Garnish with mint if desired. Yield: 6-8 serving
Recipe by Amish 365 at https://www.amish365.com/amish-strawberry-pie/