For the crust, mix together the flour, sugar, salt, oil and milk in a medium mixing bowl. Mix well. Press on the bottom and up the sides of a large pie plate. Bake at 400° for about 10 minutes or until starting to have a very light brown color. Set aside.
For The Strawberry Filling
Place water, sugar and cornstarch in a medium saucepan and cook on medium heat until mixture is clear (a slightly cloudy color) and thickened, stirring very often.
Remove from heat and add the box of Strawberry Jell-O. Cool. Stir in 1 quart cut strawberries.
Pour mixture in pie shell and refrigerate for at least 4 hours.
Serve plain or with whipped cream.
Notes
I have added the strawberries immediately (if I didn't have time to let it cool) to the warm Jell-O mixture.