Let’s assemble this stunning Fresh Strawberry Glaze Pie! First, prepare the crust. Preheat your oven to 450°F (230°C). Carefully unroll the refrigerated pie crust and fit it into your 9-inch pie plate. Trim the edge neatly, leaving it flush with the rim (or create a decorative edge if you prefer, knowing it might brown more).

Line the unpricked crust snugly with a double thickness of heavy-duty foil or a piece of parchment paper. Make sure the lining covers the bottom and sides well. Fill the lined crust with pie weights, dried beans, or uncooked rice, spreading them evenly to weigh the crust down.

Bake the weighted crust for 8 minutes. Carefully remove the pie plate from the oven, then lift out the foil/parchment paper with the weights (it will be hot!). Return the pie crust to the oven and bake for another 5 minutes, or until the crust looks dry and lightly golden.

Place the baked pie crust on a wire rack and let it cool completely. This is crucial to prevent a soggy bottom when you add the filling.

While the crust cools, prepare the glaze. In a small saucepan, whisk together the 3/4 cup sugar and 2 tablespoons cornstarch until combined. Gradually whisk in the 1 cup of water until the mixture is smooth with no lumps.

Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Once boiling, continue to cook and stir for about 2 minutes, or until the mixture has thickened and become somewhat translucent.

Remove the saucepan from the heat. Immediately pour in the contents of the 3-ounce package of strawberry gelatin. Stir until the gelatin powder is completely dissolved into the hot glaze.

Set the glaze aside and let it cool slightly. You can place it in the refrigerator for about 15-20 minutes. You want it cool enough not to “cook” the fresh berries, but still liquid enough to pour easily. Don’t let it set!

While the glaze cools slightly, arrange the 4 cups of sliced fresh strawberries in the completely cooled pie crust. You can arrange them nicely in concentric circles or simply pile them in gently.

Once the glaze is slightly cooled (lukewarm), carefully and evenly pour it over the strawberries in the pie crust. Try to ensure all the berries are coated and the glaze fills the gaps.

Carefully place the pie in the refrigerator. Chill for at least 3-4 hours, or until the gelatin glaze is completely firm and set.

Serve the chilled pie directly from the refrigerator. If desired, top slices with a generous dollop of whipped cream. Enjoy this fresh, fruity treat!