Roll out dough 1/8 -in. thick. Line pie pan and flute edges. Freeze dough-lined pan for 15 minutes. Pierce dough with fork. Line pan with aluminum foil and fill with dried beans, raw rice or pie weights. Bake on rack in bottom third of preheated 400-degree oven until dough is set, about 10 minutes. Remove foil with beans, rice or pie weights, and bake until golden brown, about 10 minutes more. Cool completely. Sprinkle gelatin over 1/4 C. cold water in small bowl. Let stand until gelatin softens, about 5 minutes. Meanwhile, puree about 1 lb. of berries in blender or food processor. (You should have 1 1/2 C..) Bring berry puree, 2/3 C. sugar and lemon juice to boil over medium heat. Taste and add more sugar, if needed. Remove from heat. Add gelatin and stir well (at least 1 minute) to dissolve gelatin. Pour into medium bowl set in larger bowl of iced water. Let stand, stirring often, until cool but not set, about 10 minutes. Depending on size, cut remaining berries into halves or quarters. Heap berries into pie crust. Pour cooled gelatin mixture over berries. Refrigerate uncovered until set, at least 2 hours. Cover loosely with plastic wrap and refrigerate until ready to serve, up to 1 day. Cut into wedges and serve with whipped cream.

Serves 8.