Let’s create this beautiful strawberry pie step-by-step:

1. Prepare and Blind-Bake Pie Crust:

• Preheat the oven to 425°F (220°C).
• Lightly spray a 9-inch pie plate with nonstick spray. Unroll your pie crust and carefully fit it into the pie plate. Crimp or flute the edges decoratively.
• Gently prick the bottom and sides of the pie crust all over with a fork (this helps prevent puffing).
• Line the pie crust with a piece of aluminum foil (lightly sprayed with nonstick spray on the side that will touch the crust). Ensure the foil covers the bottom and sides.
• Fill the foil-lined crust with pie weights, dried beans, or uncooked rice, distributing them evenly to weigh the crust down.
• Bake for 10 minutes.

2. Seal and Finish Baking Crust:

• Carefully remove the pie plate from the oven. Lift out the aluminum foil with the pie weights/beans.
• Using a pastry brush, brush the beaten egg white all over the inside of the partially baked pie crust – bottom and sides. This creates a seal to help prevent a soggy bottom.
• Return the pie crust to the oven and bake for another 8-10 minutes, or until the crust is golden brown and set.
• Remove the baked pie crust from the oven and place it on a wire rack to cool completely.

3. Make the Strawberry Glaze:

• While the crust cools (or after it has cooled), prepare the glaze. In a 4 to 5-quart heavy-bottomed saucepan, whisk together the ½ cup granulated sugar and 3½ tablespoons cornstarch until no lumps of cornstarch remain.
• Whisk in the ¾ cup of water.
• Place the saucepan over medium-high heat. Whisk continuously until the mixture comes to a boil and thickens noticeably, about 2 to 3 minutes. It should be thick and somewhat translucent.

4. Add Jello and Cool Glaze:

• Remove the thickened mixture from the heat.
• Immediately sprinkle the strawberry gelatin mix powder over the hot liquid. Whisk vigorously until the gelatin is completely dissolved and the mixture is smooth and glossy.
• Allow the glaze to sit at room temperature for about 5-10 minutes to cool slightly. It should still be pourable but not piping hot.

5. Assemble the Pie:

• Arrange the prepared (washed, hulled, halved) fresh strawberries in the bottom of the completely cooled, pre-baked pie crust. You can arrange them cut-side down for a neater look, or simply pile them in.
• Carefully pour the slightly cooled strawberry glaze evenly over the top of the strawberries, ensuring they are all nicely coated.

6. Chill Until Set:

• Place the assembled pie in the refrigerator. Chill for at least 4 hours, or preferably longer (overnight is great), until the glaze is completely firm and set.

7. Garnish and Serve:

• Just before serving, top the chilled pie with dollops or swirls of whipped topping (or homemade whipped cream), if desired.
• Slice into wedges and serve immediately.

Thorough chilling is key for a perfectly set pie