Prepare or purchase a 9-inch baked pie shell.

Slice 1 quart of unsweetened strawberries.

Arrange the sliced strawberries in the baked pie shell.

In a saucepan, combine 3/4 cup sugar, 3/4 cup water, 1/8 cup (2 Tbsp) cornstarch, and a dash of salt.

Bring the mixture to a boil over medium heat, stirring constantly.

Cook until the sauce thickens and becomes clear, about 1-2 minutes.

Remove the saucepan from the heat.

Add a few drops of red food coloring (optional) and 1/2 package (1/4 cup) of strawberry Jell-O to the sauce.

Stir well to combine until the Jell-O is dissolved.

Let the sauce cool slightly.

Pour the cooled sauce evenly over the strawberries in the pie shell.

Refrigerate the pie for at least 4 to 6 hours, or until the filling is set.

Serve the strawberry pie chilled, with whipped cream if desired.