CRUST:

1 c. biscuit mix
1/2 stick butter
3 scant tbsp. boiling water

FILLING:

4 c. (1 qt.) fresh strawberries (or sliced ripe peaches)
1 c. sugar
3 tbsp. cornstarch
Red food coloring
Whipped cream

Mix crust ingredients together thoroughly with a fork in a 9-inch pie pan and pat out into a crust. Bake at 425 degrees for 7 to 8 minutes.

For filling, make a glaze with 1 cup of the strawberries or peaches and 3/4 cup water. Cook until fruit is soft. Mix 1 cup sugar with 3 tablespoons cornstarch. Add to cooked fruit and cook until thickened. Add red food coloring. Cool. Cut up the remaining strawberries or use the remaining sliced peaches and place in the cooled crust. Pour glaze over. Chill. Serve with whipped cream.

PIE CRUST:

4 c. flour (unsifted)
2 c. shortening
1 c. cold water
2 tsp. salt

Sift flour; add shortening. Blend. Add salt and water. Mix well. Chill. When cold, separate into 8 patties. Place in bags and freeze. Always work with COLD dough. Roll on generously floured pastry cloth.