Wash the Strawberries, by running cold water over them, or soaking them for a few seconds, and rinsing them off a couple of times. Place them on paper towels, and let them dry. Slice the berries in half, or in quarters or slices if preferred.
In a heavy sauce pan, place the water, sugar, Strawberry Jello, lemon juice and corn starch, and bring to a boil, stirring constantly. Mixture will look cloudy, and then will begin to become clear. When you can see your spoon through the mixture, if it looks like clear bright red Jello, it's done, remove from heat. Allow to cool for a few minutes, and place in the refrigerator on a hot mat, to cool faster.
When Jello mixture is cool to the touch, add the sliced Strawberries to the mixture, and stir well, to make sure all berries are coated in the mixture. Pour the filling into the baked pie crust, smooth the filling in the crust, and place in the refrigerator, in a pie keeper to protect the uncovered pie, and allow it to chill, and set, or thicken.