Crust:

Preheat oven to 375 degrees. In food processor, combine graham crackers, 1/4 cup of sugar, and melted butter. Place mixture into 9 inch pie pan, and press into pan to form pie crust. Bake for 8-10 minutes. Remove from oven and let crust cool completely.

Pie filling:

In a large glass bowl, mix together water, corn starch and 1/2 cup sugar. Microwave mixture at 1 to 2 minute intervals until it thickens, stirring at each interval. Once it thickens, remove from microwave and add 1 package of wild strawberry jello, and stir. Let mixture cool to luke warm, but not ''set up''.

Once crust is cooled, fill the pie crust with washed, capped and halved strawberries. When the strawberry jello mixture has cooled enough, slowly pour it over the strawberries, careful to cover each strawberry with the glaze. Refrigerate pie until ready to serve. (at least 2 hours) Serve with a dab of whipped cream.