Make crust according to instructions, being sure to prick holes all over so it doesn’t puff up while baking. Cool completely before filling. You can chill your crust quickly by placing it in your fridge or freezer.
After cleaning, hulling and slicing berries, take 1 cup of berries and add to a heavy duty sauce pan along with the water, honey and lemon juice.
Bring this mixture to a boil, reduce heat and simmer for approximately 15 minutes, until mixture is reduced slightly and thickened. See how it coats my spatula?
Using a ladle, place approximately 1/3 cup of the strawberry syrup in a measuring cup or glass bowl and dissolve gelatin in this liquid. Stir until it is completely dissolved.
Add gelatin mixture back to the remaining syrup and stir well to combine. I prefer my syrup to be completely smooth so I will process this in my mini food processor, but that’s just a matter of aesthetics. You can leave the syrup with chunks of berries if you prefer.
Pour fresh berries into cooled crust and distribute evenly.
Pour gelatin syrup evenly over top of berries. It’s ok if you need to stir it around a bit to make sure the gelatin covers all the berries.
Refrigerate until set and cooled.
Garnish with additional whole berries if desired. Serve with fresh whipped cream if desired. This pie will last a couple days in your refrigerator, but it is best when served within 24 hours because the crust is still nice and crisp.