Place the pre-made pie crust in a 9-inch pie dish, pressing gently to remove air pockets, and brush the edges with melted butter.

If the crust is raw, preheat the oven to 375°F (190°C) and bake for 8 to 10 minutes until the edges are light golden; remove and let cool completely.

Rinse the strawberries under cool water, pat dry, hull, and slice in half lengthwise.

In a small saucepan, pour the strawberry jello and add 1 cup boiling water, stirring constantly for about 2 minutes until fully dissolved; remove from heat and cool for 5 minutes.

In a small bowl, whisk together cornstarch, sugar, lemon juice, and salt until smooth; slowly whisk in the warm jello mixture until fully combined and lump-free.

Pour the jello mixture into a large bowl and gently fold in the sliced strawberries; let sit at room temperature for 2 minutes to begin thickening.

Pour the strawberry and jello filling into the cooled crust, spreading evenly with a spatula and leaving about 1/2 inch of headspace.

Refrigerate the pie uncovered for at least 3 hours, or up to 4 hours, until the jello is completely firm before slicing and serving.