Preheat the oven to 450°F. Unroll the crust into a 9-inch pie plate. Trim the edge. Line the unpricked crust with a double thickness of heavy-duty foil or parchment. Editor’s Tip: If you'd like to make your pie crust extra-fancy, you can add this optional braided border before baking (hello, Princess Leia!). Check out the section below for details on how to do it. And, for extra insurance against the crust bubbling up while baking, you can add pie weights, dried beans or uncooked rice to the foil-lined pie crust before baking.

Bake the crust for eight minutes. Remove the foil, and bake five minutes longer. Cool to room temperature on a wire rack.

In a small saucepan, whisk together the sugar, cornstarch and water until smooth. Bring the mixture to a boil. Cook and stir until thickened, about two minutes.

Remove the saucepan from heat. Stir in the gelatin until it’s dissolved. Refrigerate the mixture until slightly cooled, 15 to 20 minutes.

Meanwhile, spread and arrange the strawberries evenly in the prepared crust.

Pour the cooled gelatin mixture over the strawberries. Refrigerate the pie until the filling is set. If desired, serve with whipped cream.