Make pastry for 2 (9 inch) pie crusts. Measure and mix:

1 tsp. salt
2 1/4 c. flour
Add 3 tbsp. sugar to dough for tart

Take out 1/3 cup and set aside. Add 3/4 cup Crisco to above. With pastry blender, mix flour and Crisco until crumbly or size of peas. To 1/3 cup of reserved flour, add 4 tablespoons water, mix in cup to form paste. Add mixture and work into ball of dough. (Can do with hands.)

Divide into 2, roll out with pastry cloth on pin. For baked shell bake at 425 degrees for 10 to 12 minutes.

Tart: Align strawberries into pan.

Glaze: Mix:

1 c. sugar
3 tbsp. raspberry Jello
3 rounded tbsp. cornstarch

Add to 1 cup boiling water. Boil to thicken. Pour over berries. Let set in refrigerator for 3 to 4 hours. Serve with whipped cream.