1 unbaked pastry shell (9 inch)
3/4 c. sugar
2 tbsp. cornstarch
1 c. water
1 pkg. (3 oz) strawberry gelatin
4 c. sliced fresh strawberries
Fresh mint, optional

Line unpricked pastry shell with double thickness of heavy-duty foil.

Bake at 450°F 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 to 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 to 8 servings.