Prepare one pie crust and bake. Set aside and cool.

FILLING:

1 sm. box strawberry Jello
3/4 c. sugar
2 1/2 tbsp. cornstarch

Blend well. Gradually add 2 cups boiling water and cook over low heat until clear and thick. Remove from heat and let cool in pan.

Line bottom of baked pie shell with 1 quart of fresh and cleaned berries. Pour cool mixture over berries. Chill. Serve with whipped cream.