Mix ingredients in a bowl until combined. Do not over mix.
Place in pie pan. Use the bottom of a measuring cup to nicely smooth the dough into the edges and up the sides of the pan. Place a very large piece foil over top (so that you can press it into the pan and still have some hanging over) and fill with pie weights (I used dry beans) to prevent the sides from falling down while you blind bake it. Bake in a 400 degree oven for 10 minutes with the pie weights in. Carefully remove the pie weights and bake for another 8-12 minutes, depending on how brown you like your crust. Cool completely before filling.
2 cups frozen strawberries
1/2 cup sugar
1 Tbsp. lemonade mix or 1 1/2 teaspoons lemon juice, freshly squeezed
2 1/2 teaspoons cornstarch
1/8 teaspoon salt
1 1/2 teaspoons unflavored powdered gelatin
2 tablespoons cold water
1 baked pie crust (see above)
Soften 1 1/2 teaspoons of the gelatin in the cold water, and set it aside.
Place the saucepan over low heat and bring the berry mixture to a simmer. Cook, stirring occasionally, until the mixture is transparent and of medium thickness, about 5 minutes. Remove from the heat, add the softened gelatin, and stir until the gelatin has dissolved. Set aside to cool.
Arrange the fresh strawberries in the pie crust pointed end up. If any strawberries are left over, dice them and mix them into the cooled strawberry mixture. Pour mixture over the strawberries and gently work the mixture down to the bottom of the pie crust. Refrigerate at least 1 hour or overnight. Top with whipped cream, if desired.