1 quart fresh strawberries
3/4 cup sugar
2 tablespoon corn starch
1/8 teaspoon salt
1 cup water
4 tablespoon strawberry gelatin
1-1/2 teaspoon lemon juice
1/2 teaspoon vanilla
Whipped topping
Prepare pie shell as directed on package. Wash, stem, and cut strawberries in half; set aside. In small saucepan, combine sugar, corn starch, salt and water. Cook over medium heat stirring constantly until mixture turns clear, thick, and bubbly. Remove from heat and stir in gelatin, lemon juice, and vanilla.
Cool 5 minutes. Fold in strawberries and pour into baked pastry shell. Chill for at least four hours or overnight. Serve with whipped topping.