1 c. flour
2 tbsp. confectioners' sugar
1/2 c. butter

Sift flour and sugar together into mixing bowl. With pastry blender, cut in butter until mixture resembles cornmeal. Chill 30 minutes. Then press firmly into 9 inch pie pan. Bake at 425 degrees for 10-12 minutes. Cool to room temperature.

STRAWBERRY PIE:

1 c. sugar
1/8 tsp. salt
3 tbsp. cornstarch
1 c. water
3 tbsp. white Karo syrup
1 (3 oz.) pkg. strawberry Jello

Combine sugar and cornstarch and salt and syrup and water in saucepan. Cook and stir until mixture thickens. Add Jello - blend in. Cool. Add 1 quart whole strawberries to the shortbread crust after it has cooled. Spoon chilled filling over berries. Chill.