1½poundsfresh strawberrieswashed, dried, hulled, and halved
Whipped toppingoptional garnish
Preheat the oven to 425°F. Lightly spray a 9-inch pie plate with nonstick spray.
Unroll pie crust and place in pie plate. Prick the pie crust with a fork. Line the pie crust with aluminum foil sprayed with nonstick spray. Fill the foil with pie weights. Bake for 10 minutes.
Remove the pie plate from the oven. Remove the pie weights and foil.
Using a pastry brush, brush the beaten egg whites on the inside of the pie crust. Be sure to brush the sides of the crust as well as the bottom. Bake the coated pie crust for another 8-10 minutes until the crust is golden. Remove and allow the crust to cool.
Using a 4 to 5-quart heavy-bottomed saucepan over medium-high heat, whisk together the granulated sugar and cornstarch. Whisk in the water.
Whisk continuously until the mixture is thickened, 2 to 3 minutes.
Remove the mixture from the heat. Sprinkle with the strawberry gelatin and whisk until the gelatin is completely dissolved. Allow the glaze to sit for 5 minutes.
Arrange the strawberries in the bottom of the pre-baked pie crust.
Pour the glaze over the top of the strawberries. Chill in the refrigerator for 4 hours. Top with whipped topping before serving.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie crust as the suggested baking time approaches. You can substitute dry beans for pie weights. Just make sure to put a layer of foil between them and the crust. The egg white coating keeps the pie crust from becoming soggy. You can use a straw to hull the strawberries. Center the straw on the bottom of the strawberry and gently force the straw through the center. I suggest using a metal straw.