Arrange berries in bottom of crust.

Mix water, sugar and cornstarch in medium saucepan.

Gradually add water, stirring until well blended.

Cook on medium heat, stirring constantly, until mixture comes to a boil.

Boil 1 minute.

Remove from heat.

Stir in gelatin until completely dissolved.

Cool to room temperature.

Pour over berries in crust.

Refrigerate 3 hours or until firm.

Garnish with whipped topping if desired.

Store leftover pie in refrigerator.