Preheat your oven to 350°F (175°C) and bake the 9-inch pie shell according to the package directions, about 10-12 minutes until golden brown. Let it cool completely.

While your pie shell cools, rinse and hull the strawberries. Slice them in half and arrange them in the cooled pie shell.

In a medium saucepan, combine water, sugar, and cornstarch. Stir over medium heat and bring it to a gentle boil, cooking for about 2 minutes until it thickens and becomes clear.

Remove the saucepan from heat and add the strawberry Jell-O, stirring until dissolved.

Carefully pour the warm filling over the strawberries, ensuring they are all coated. Allow the pie to cool for a few minutes before refrigerating it for at least 2-3 hours.

Once the pie is set, slice it into wedges and top each slice with whipped cream or vanilla ice cream before serving.