1 1/4 c. sugar
1 tbsp. cornstarch
1 c. water
1 (3 oz.) pkg. strawberry gelatin
3 tbsp. lemon juice
1 qt. fresh strawberries (halves)
1 (9-inch) pastry shell, baked
whipped topping (optional)

In a saucepan, combine the sugar and cornstarch. Stir in water until smooth. Bring to a boil. Cook and stir for 2 minutes. Remove from the heat and stir for 2 minutes. Remove from the heat. Add the gelatin and the lemon juice. Stir until dissolved. Allow to cool to room temperature, about 30 minutes. Add the strawberries and stir gently to coat. Spoon into the pastry shell. Chill until set, about 3 hours.

Yield: 6 to 8 servings.