In a saucepan, over medium heat, whisk together sugar, cornstarch, gelatin, and boiling water. Whisk constantly as the mixture heats up to prevent clumping. Bring to a boil. Continue to boil mixture, stirring constantly for 1 minute. Remove from heat and cool to room temperature. Stir in lemon juice, zest and vanilla
Rinse the strawberries and lay them out on paper towels to remove all excess water. Remove the stems, hull and cut the strawberries into 3/8 inch thick slices. Place cut berries into a large mixing bowl.
Pour 2/3's of the glaze over the sliced strawberries and toss to evenly distribute the glaze. Pour the glazed berries into the baked and cooled pie shell. Drizzle the remaining glaze evenly over the top of the pie. Place the pie in the fridge for 4 hours before cutting. source
