Prick bottom and sides of piecrust with fork, and bake according to the directions.
Puree 1 cup of strawberries and then set aside.
Place the remaining strawberries in the pie crust.
Sprinkle the gelatin over the water.
Stir to combine then set aside.
Add the pureed strawberries, juice, honey and salt to a small saucepan then stir to combine.
Heat over medium heat until boiling, reduce heat a bit and simmer about 5 minutes, until thickened.
Remove from the heat and then sprinkle the arrowroot starch and gelatin mixture into the saucepan and whisk.
Pour strawberry gelatin mixture over strawberries.
Refrigerate at least 4 hours, or until the pie has set.
Serve with additional strawberries and fresh mint leaves.