1 quart fresh strawberries, washed and halved or sliced
2 (9-inch) pie shells, baked, or 2 graham cracker crusts
1 cup sugar
3 tablespoons cornstarch
2 3/4 cups water
1 small box regular or sugar-free strawberry gelatin
1 (8-ounce) container non-dairy whipped topping, optional
Divide strawberries evenly between pie shells and arrange to cover bottoms; set aside. In a saucepan, combine sugar and cornstarch; gradually mix in water, stirring until smooth. Bring to a boil and boil, stirring, until thickened, about 2-3 minutes. Remove from heat. Stir in dry gelatin, blending well. Pour gelatin mixture over berries, dividing evenly between pie shells. Refrigerate until pies are chilled and set, at least 2 hours. Serve with whipped topping, if desired. Makes 2 pies.