FILLING:

1 c. sugar
3 tbsp. cornstarch
3 tbsp. white Karo syrup
3 tbsp. strawberry Jello
Fresh strawberries as desired
1/3 tsp. salt
1 c. water

CRUST:

1 c. flour
1/2 c. butter
2 tbsp. powdered sugar

Heat oven to 425 degrees.

For the crust, blend together the flour and 1/2 cup softened butter, then add powdered sugar. Does not need rolling, but can be patted into the pie tin. Bake 8-10 minutes until light brown. Remove from oven and cool.

For the filling, combine sugar, cornstarch and salt in a saucepan. Add the water and Karo syrup and bring to a boil. The mixture will be milky, but as it boils it will thicken and become clear as a glaze. Once thick, remove from heat and add the 3 tablespoons Jello. Stir until dissolved. Allow to cool.

In a cooled pie shell heap whole strawberries. Pour glaze over fruit. Put in refrigerator for at least 1 1/2 hours, until glaze hardens. Top with vanilla ice cream or whipped cream.