1 1/2 c. flour
1 tsp. salt
1 1/2 tbsp. sugar
1/2 c. salad oil
2 tbsp. milk

Mix well with fingers and fork. Pat in 9 inch pie pan. Prick! Bake at 425 degrees for about 10 minutes, watch closely.

1 c. sugar
1 c. water
1/2 tsp. salt
1 tbsp. Karo syrup
3 tbsp. corn starch
1/2 box strawberry Jello

Stir together and boil until clear and thick. Remove from heat and add 1/2 small box of strawberry Jello. Cool for 10 minutes. Arrange 3 pints of cleaned strawberries in cooled shell. Pour filling over all berries. Refrigerate for 2 hours. Serves 6 to 8.