1 pint fresh strawberries, sliced
3 tbsp. sugar
pastry for a double-crust 8-inch pie
1 envelope whipped topping mix

Place sliced strawberries in a bowl and sprinkle with sugar. Let stand until a small amount of juice forms in bottom of bowl.

Roll half of pastry into a thin circle (less than 1/8-inch thick). Line an 8-inch pie pan; flute. Roll remaining pastry into a thin circle (less than 1/8-inch thick) and cut a 7-inch round; place on baking sheet. Prick both thoroughly. Bake at 450°F for 12 to 15 minutes, or until lightly browned. Cool.

Prepare whipped topping mix as directed on package; fold in strawberries and juice. Place half the mixture in pie shell. Top with pastry round; then with remaining strawberry mixture. Chill for at least 2 hours.

Submitted by: Charlotte Kay