• Preheat the oven to 350°F.

Bake the Pie Crust:

• Fit the pie crust into a 9-inch pie dish. Pierce the bottom a few times with a fork to prevent bubbling.
• Cover the pie crust with parchment paper and pour pie weights or dry beans into the crust.
• Bake it for 12 minutes. Remove the parchment paper and pie weights and bake for another 15 to 20 minutes, until golden brown.
• Remove the crust from the oven and set aside to cool.

Make the Jello Filling:

• While the crust cools, make the filling. Add the water and sugar to a small saucepan.
• Bring it to a boil, and cook until the sugar is dissolved, about 2 minutes.
• Take the pan off the heat and stir in the strawberry gelatin, cornstarch, lemon juice, and vanilla extract, and let it cool to room temperature, 10 to15 minutes. Don’t cool to the point that the jello is setting; you want it just cool enough not to cook the strawberries.

Assemble the Pie:

• While the jello is cooling, add the strawberries into the pie crust.
• Pour the cooled jello over the top of the strawberries and chill in the refrigerator until completely set, 2 or 3 hours.