1 c. sugar
1 c. water
2 heaping tbsp. cornstarch

Mix well and cook until thick and transparent. Add 1/2 box strawberry Jello. Cool until almost body temperature. Add 2 cups fresh or frozen strawberries. Pour into baked pie shell and chill. Top with Cool Whip and serve.

PIE CRUST:

2 2/3 c. flour
1 tsp. salt
1 c. shortening
7 to 8 tbsp. cold water

Measure flour and salt into bowl. Cut in shortening. Sprinkle in water mixing until all flour is moistened and dough almost cleans side of bowl (add more water if needed). Gather dough into a ball. Divide into 2 balls and roll on floured surface. Place into pan and prick bottom and sides with fork. Trim edges of crust and crimp or press with fork (around edges of crust). Bake at 475 degrees for 8 to 10 minutes. (A favorite from Terry Stone.)