Preheat oven to 350 degrees F (180 degrees C).
Place one Pie Crust (1) on the bottom of a 9-inch pie plate.
Spread the other Pie Crust (1) on a lightly floured surface and cut small hearts out using a 1-inch heart cookie cutter. Cut as many hearts as you can.
Brush the edge of the pie crust with a little bit of water (the one in the pie plate). Add hearts around the edge of pie crust.
Use a fork to poke holes in bottom and sides of crust. Place remaining hearts on a greased cookie sheet.
Bake pie crust for 15-18 minutes or until edges are light golden brown. Let cool.
Bake hearts for 9-12 minutes or until light golden brown. Let cool.
Layer Fresh Strawberry (3 cup) on bottom of cooled crust.
Stir together Water (2 1/2 cup) and Corn Starch (3 1/2 tablespoon) in a medium saucepan. Bring to a boil, stirring constantly. Lower heat and simmer while stirring constantly until thickened.
Remove from heat and stir in Strawberry Gelatin (0.9 ounce). Stir until completely dissolved.
Pour mixture over the strawberries.
Place in refrigerator until set, about 4 hours or overnight.
Serve pie with the extra hearts, Sugar-Free Whipped Cream (to taste) and Fresh Mint (to taste), if desired.