Step 1: Prepare the pie crust: Ensure your 9-inch pie crust is fully baked and cooled. If using a store-bought frozen crust, follow package directions for blind baking. Let it cool completely on a wire rack.
Step 2: Prepare the strawberries: Wash and hull all 4 cups of fresh strawberries. Reserve 1.5 cups of the smallest or most imperfect strawberries for crushing. Slice the remaining 2.5 cups of larger strawberries in half.
Step 3: Crush reserved strawberries: In a small bowl, lightly crush the 1.5 cups of reserved strawberries with a fork or potato masher. You want them chunky, not puréed.
Step 4: Make the glaze base: In a medium saucepan, combine the granulated sugar, cold water, and cornstarch. Whisk thoroughly until there are no lumps. Place the saucepan over medium heat.
Step 5: Thicken the glaze: Cook the mixture, stirring constantly, until it thickens and becomes clear, about 5-7 minutes. It should be thick enough to coat the back of a spoon. Do not overcook.
Step 6: Add gelatin and crushed berries: Remove the saucepan from the heat immediately. Whisk in the strawberry-flavored gelatin powder until it is completely dissolved. Then, stir in the crushed strawberries. The residual heat will help dissolve the gelatin and warm the berries slightly.
Step 7: Assemble the pie: Arrange the halved strawberries, cut-side down, in a single layer in the cooled pie crust. Start from the outside edge and work your way towards the center, making them as neat and tight as possible. This creates a beautiful presentation for your Shoney's strawberry pie recipe.
Step 8: Pour and chill: Gently spoon the warm strawberry glaze over the arranged strawberries, making sure to coat all the berries and fill any gaps. Cover the pie loosely with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, until the filling is completely set.
Step 9: Serve: Slice and serve your chilled Shoney's strawberry pie recipe with a dollop of fresh whipped cream or a scoop of vanilla ice cream. Enjoy!