Step 1: Ensure your 9-inch pie crust is fully blind-baked and completely cooled. Wash and hull all strawberries. Reserve 1.5 cups of the smaller strawberries for crushing, and slice the remaining larger berries in half.
Step 2: In a medium saucepan, combine the granulated sugar, water, and cornstarch. Whisk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear (about 5-7 minutes).
Step 3: Remove the saucepan from the heat immediately. Whisk in the strawberry-flavored gelatin powder until it is fully dissolved. Stir in the reserved 1.5 cups of crushed strawberries.
Step 4: Arrange the halved strawberries, cut-side down, in a single layer in your cooled pie crust. Start from the outside and work your way towards the center for a beautiful presentation.
Step 5: Gently spoon the warm strawberry glaze over the arranged berries, making sure to coat all the berries and fill any gaps in the crust.
Step 6: Cover the pie loosely with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, until the filling is completely set.
Step 7: Slice and serve chilled, ideally with a dollop of freshly whipped cream. Enjoy your homemade iconic Shoney's Strawberry Pie!