Preheat the oven to 425 degrees F.

Roll the pie crust out on a lightly floured surface into a 12 inch circle.

Once your circle is rolled out, fold the dough in half and pick it up and place into a 9 inch pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.

Cut off any dough that hangs farther than ½ inch off the edge of the pie plate.

Fold the ½ inch overhang underneath the crust and crimp the edges.

Add vent holes in the bottom and sides of the crust with a fork, about 6 or 7 pricks with the fork should do.

Place a piece of foil or parchment paper in the crust. Make sure it presses against the sides of the crust.

Fill the foil/parchment paper with dried beans or pie weights. Gently press them up the sides of the crust so the crust doesn't shrink and fall down into the pan while it's baking.

Place in the preheated oven and bake for 15 minutes.

Remove from the oven and carefully remove the foil/parchment paper filled with the beans/weights.

Place the crust back in the oven for 5 more minutes or until the bottom of the crust no longer looks raw.

Remove from the oven and allow to cool.

In a medium saucepan, add the cold water, cornstarch, and lemon juice. Whisk to combine before placing it over medium heat.

Allow the mixture to come up to a boil and boil for 1 minute while whisking constantly. It will become thick.

Once the minute is up, remove from the heat and whisk in the sugar and jello until the sugar is dissolved.

Stir in the sliced strawberries.

Pour the strawberry filling into the baked pie crust and evenly spread out.

Loosely cover with plastic wrap and place in the fridge to set up. This will take about 4 to 6 hours, but I always let mine sit overnight.

Slice and serve with a dollop of whipped cream.

Cover and place in the fridge.