1 qt. strawberries, washed, hulled, dried on paper towels
1 baked pie shell
1 c. water
1 c. sugar
2 tbsp. cornstarch
2 tbsp. strawberry Jello

Put water, sugar and cornstarch in saucepan. Bring to boil. Cook until clear and it starts to thicken. Remove from heat. Add the 2 tablespoons Jello and a few drops red food coloring. Mix well and refrigerate until it starts to firm. Place strawberries in baked pie crust and pour cooled sauce over berries. Refrigerate at least 2 hours. Serve with whipped cream or ice cream.