Crust

• If you have the extra time, make your favorite homemade pie crust recipe. Since I’m usually scrambling last minute, my go-to crust is a 9″ ready-made pie crust like Pillsbury refrigerated pie crusts, found in the refrigerated dough section of the grocery store. It’s best NOT to use a pre-frozen pie crust.
• Prepare the pie crust according to the instructions. Typically, you’ll preheat the oven to 450° and cook the pie crust for 10 minutes until golden brown and set aside to cool.

Prep Strawberries

• While the pie crust is baking, remove the stems and hull the strawberries. Cut them into quarters then wash and drain.

Make the Filling

• In a saucepan, combine water, sugar, salt and cornstarch. Cook over medium-high heat, stirring constantly, until mixture boils.
• Continue cooking until clear about 1 minute more. Remove from heat and stir in the strawberry gelatin. Allow to cool. If you’re in a hurry, you can float the saucepan in a larger bowl filled with ice water to speed up the cooling time. 
• Fold in the strawberries.

Make the Whipped Cream

• In a medium bowl, add whipping cream, confectioners sugar and vanilla. Using an electric mixer, whip until soft to medium-stiff peaks form.

Prepare the Pie

• Spoon strawberry filling into the cooled, prepared pie crust.
• Top with homemade whipped cream.