Blind bake the pie crust according to the package directions. If you're using a homemade pie crust, bake at 375 degrees F for 15 minutes with pie weights. Remove the weight, poke all over the bottom of the crust with a fork and bake for another 15 minutes. Cool completely.
Place a medium saucepan over medium heat and add the water, sugar, and cornstarch. Cook until the sugar has dissolved completely and the mixture has thickened.
Remove the pan from the heat and stir in the gelatin mixture. Chill the jello mixture in a bowl for 15 to 20 minutes. (The mixture needs to thicken so it sticks to the strawberries and doesn't sink to the bottom of your pie.)
While the jello chills, slice the strawberries in half and arrange them around the outside of the cooled pie crust and then work your way in towards the middle.
Pour the chilled jello over the strawberries. Chill the pie for at least 4 hours or until set.
Whipped Cream
Add the heavy cream, powdered sugar, and vanilla to the bowl of a stand mixer with the whisk attachment. Beat until thickened and medium peaks have formed. (You can also do this with a hand mixer in a large bowl.)
Slice the pie into 8 slices and serve. Top with a dollop of whipped cream and a sprig of mint, if desired.
Notes
The timing of this recipe accounts for blind baking and cooling the pie crust. You can do this ahead of time and it'll take over an hour off of the total recipe time.