Step 1: Bake your pie crust according to package or recipe directions and let it cool completely to room temperature.
Step 2: Wash the strawberries thoroughly and remove the green hulls. Pat them completely dry with paper towels to ensure the glaze sticks.
Step 3: Arrange the whole strawberries in the cooled pie crust, pointing the tips upward for the classic Shoney's look.
Step 4: In a medium saucepan, whisk together the granulated sugar and cornstarch until no lumps remain.
Step 5: Gradually stir in the water and place the saucepan over medium heat.
Step 6: Cook the mixture, stirring constantly, until it reaches a boil and becomes thick and clear.
Step 7: Remove from heat and immediately stir in the strawberry gelatin powder until fully dissolved and the mixture is a vibrant red.
Step 8: Allow the glaze to cool for about 10-15 minutes until it is warm but not hot.
Step 9: Pour the glaze evenly over the strawberries, making sure to coat every berry and fill the gaps.
Step 10: Refrigerate the pie for at least 3-4 hours, or until the glaze is completely set, before serving with whipped cream.