1 (9 or 10-inch) baked and cooled pie crust
1 (3 oz.) pkg. strawberry jello
3/4 c. sugar
2 tbsp. cornstarch
2 c. hot water
Fresh strawberries to fill 9 or 10-inch pie plate (wash and hull)

Mix strawberry jello, sugar and cornstarch together. Add the hot water. Bring to boil. Boil 5 minutes; cool. Arrange strawberries in baked and cooled pie crust. Pour cooled glaze over strawberries. Refrigerate several hours until glaze becomes firm. Serve with whipped topping.