Crust:

1 1/2 c. all-purpose flour
1 tsp. salt
1 1/2 tsp. sugar
2 tbsp. milk
1/2 c. oil

Mix flour, salt, sugar, milk and oil with fork. Press into pie pan for crust. Bake at 425°F for 5 to 7 minutes. Do not prick! Be sure crust is cool before adding filling.

Filling:

1 qt. strawberries, cut up
1 pkg. strawberry Jello
1 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1 c. water
2 tbsp. light corn syrup

Cook sugar, cornstarch, salt, water and corn syrup until thick and clear. Remove from heat. Add 1 (4 serving) pkg. strawberry Jello. Cool. When cool, blend in fruits and refrigerate. When it begins to gel, pour into baked pie shell. Refrigerate. Serve with whipped topping, if desired.

Variation: Raspberries and raspberry jello.

Submitted by: Vicky