2 9-inch pie crust, cooked or may use graham cracker crust
1 qt. fresh strawberries
2 c. sugar
1 small box strawberry Jello
4 heaping tbsp. corn starch
2 c. water
Cool Whip

Combine water, sugar, and corn starch; cook until thick, approximately 5 minutes.

Stir in Jello; let it cool slightly. Slice berries into baked and cooled pie shells. Cover with mixture. Make sure there are plenty of berries. Let chill several hours. Top with Cool Whip.