Slice strawberries in half or quarters. Place on paper towels and let dry.
In a small sauce pan, combine the water, sugar, and cornstarch over medium heat. Once it reaches a boil, stirring constantly, cook an additional 1 to 2 minutes, or until clear and thickened. Remove from heat and stir in gelatin, pinch of salt, and lemon zest, if desired. Stir 1 minute, or until gelatin has dissolved. Allow to cool slightly, about 10 minutes.
Layer the strawberries on top of the pie crust.
Pour the glaze evenly over the top of the strawberries until well coated. Refrigerate 2 to 4 hours, or until the pie has set. Store in the refrigerator until ready to serve.
Slice into 8 slices and top with whipped cream to serve.
Crust: Feel free to use a store-bought or homemade pie crust. I halved my easy pie crust recipe. Make sure you allow it to cool before filling.Whipped cream: I like to use homemade whipped cream, however you can also buy a store-bought can, if you prefer.Strawberries: When slicing the strawberries, make sure to remove the stems first using a strawberry huller or 1/2 teaspoon measuring spoon.