I promised you easy so you can buy a pre-made pie shell. To me, baking my own is easy. (My recipe is in my pumpkin pie guide) you can also use a graham cracker crust... Also good.
You can use either sugar-free OR regular Jello. I prefer the sugar-free Jello since to me this pie has enough sugar in it. Both work equally.
Wash and hull strawberries. I figure approx 1-1/2 cup per 8" pie.
I made my crusts a few days prior, froze them, then removed when it was time to finish the pie. I use my old Betty Crocker cookbook recipe & it's in my pumpkin pie Snapguide.
Line your crust just before cooking filling. Don't pack tightly or fill too full as you'll need room for filling. I go by sight, & leave approx 1/3 cup out to add on after filling is poured.
Mix 1-1/2 cups water, corn starch & sugar & heat to boiling.
Stir and heat. (I happen to have doubled the recipe for 2 pies for these photos)
Boil & stir 2 minutes...
Add Jello, mixing as you go.
I let it boil 30 seconds while mixing vigorously then remove from heat.
Pour hot liquid slowly over fresh cut berries. Chill immediately and serve when set. Mixture sets up well and slices neatly into serving size pieces.
Delicious with whipped topping.