CRUST:

1 c. Bisquick
1/2 c. soft butter
3 tbsp. boiling water

Fresh strawberries (enough to fill pie crust)

GLAZE:

3 tbsp. strawberry gelatin
1 c. water
1 c. sugar
2 tbsp. white corn syrup
3 1/2 level tbsp. cornstarch

CRUST: Put baking mix and butter into a pie pan. Add boiling water and stir vigorously with fork until mixture forms a ball. Pat evenly into pie dish. Bake for 8 to 10 minutes at 450 degrees. Cool - fill with fresh whole strawberries.

GlAZE: Mix sugar and cornstarch, add the rest of the ingredients and heat to boiling. When thick, add 3 tablespoons of strawberry gelatin. Pour over berries in the crust and put in the refrigerator until cool. May serve with Cool Whip.