Roll out the pie crust, and place in a 9-inch pie dish. Blind bake it by adding parchment paper or foil, and pie weights or beans to the pie. Bake for 8 minutes, remove pie weights and parchment paper or foil and bake for 5 more minutes.
In a saucepan, combine water, cornstarch, and sugar. Bring mixture to a boil and stir until the mixture thickens (2 minutes).
Remove from heat, and stir in the gelatine. Set aside to cool for 15-20 minutes.
Arrange the fresh strawberries in the pre-baked pie crust, and then pour the gelatine mixture over the strawberries. Cover with plastic wrap and refrigerate until set (minimum 4 hours).
Top with whipping cream if desired and serve.
To avoid crust from getting soggy, brush the inside of the pie with egg wash before pre-baking it.