Chop strawberries! You can decide what look you are going for in this pie - you can just chop off the green and leave the berries whole, or chop them in half, or go for smaller pieces - it just depends what size and look you want the strawberries to have sitting in the pie crust.

Mix sugar and cornstarch in a small saucepan. Add 1 cup water and whisk to get rid of any lumps of cornstarch. Bring mixture to a boil for 1-2 minutes until it thickens.

Add jello and salt. Mix well and allow to cool completely at room temperature.

Fold sauce into a large bowl of fresh chopped strawberries. Pour into graham cracker crust.

Chill in the fridge for 2 hours before serving. The sauce will thicken and the pie pieces will slice less messily if it is chilled.

Serve with whipping cream or cool whip if desired.