Wash, hull and slice all strawberries. Place larger sliced berries in a large bowl and set aside.
Take 1 ½ cups of the smallest berries and chop them up even smaller and place in a saucepan over med heat.
Add sugar, lemon juice, butter, vanilla.
Stir and heat until dissolved and berries are mashed into a puree.
Sprinkle your gelatin over the liquid and whisk it in until dissolved and slightly thickened. Remove from heat and let cool.
Once cooled enough, pour over berries in bowl. Toss gently to coat.
Pour some liquid into the bottom of a crust, and arrange the berries so that you can get as many as possible to fit in the crust too.
Pour the remaining filling in the bowl on top until pie crust is well filled.