Line unpricked pie shell with a double thickness of heavy duty foil. Bake at 450 degrees for 8 minutes. Remove foil and continuing baking for 5 minutes longer. Cool on cooling rack.

In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thick. Remove from the heat; stir in Jello until dissolved. Refrigerate (IN A CONTAINER NOT IN THE PIE CRUST) for 15-20 minutes or until slightly cooled. In the meantime, arrange strawberries in the cooled crust. Pour Jello mixture over berries. Refrigerate until set.