1 (9") baked pie shell
2 pts. fresh fruit (berries, peaches)
1/2 - 3/4 c. sugar
3 tbsp. cornstarch
2 tbsp. dry Jello (to compliment fruit)
1 c. water

Mix dry ingredients. Add water. Cook until mixture is clear and thickens. Cool slightly. Pour over fruit layered in pie crust. Refrigerate. Serve with Cool Whip.