Shoneys Strawberry Pie in 25 Minutes

Instructions:

1. Ensure the 9-inch pie crust is fully baked according to package directions and has cooled completely to room temperature.
2. In a medium saucepan, whisk the strawberry gelatin mix into boiling water until completely dissolved.
3. Stir in the cold water and fresh lemon juice. Remove from heat and allow the mixture to sit until it reaches room temperature while remaining liquid.
4. In a large mixing bowl, toss the halved strawberries with cornstarch to prevent leaking.
5. Pile the strawberries high into the cooled crust, pressing them down slightly to eliminate air gaps.
6. Gently pour the room-temperature glaze over the berries, using a rubber spatula to ensure all crevices are filled.
7. Refrigerate the pie for at least 4 hours, or until the glaze is firm and has a mirror-like sheen.
8. Slice with a damp knife for the cleanest edges.