1 c. flour, sifted
1/2 tsp. salt
1/2 c. shortening
3 tbsp. iced water

FILLING:

1 qt. strawberries
1 c. sugar
Pinch of salt
4 tbsp. cornstarch
1/2 c. water
Layer of cream cheese (optional)
8 oz. whipping cream for garnish

PASTRY: Preheat oven to 450 degrees. Combine flour, salt, and sift again. Using pastry blend or 2 knives, cut shortening into flour mixture until lumps are size of small peas. Add water, a small amount at a time, to an unmoistened spot. When dough is pressed lightly and balls together, form into a ball and chill for 15 minutes. Roll out on pastry cloth or lightly floured board to fit 9 inch pie plate. Line plate with pastry, placing another plate on top to hold pastry in place. Bake for 10 minutes, remove plate and bake 5 minutes. Let cool.

FILLING: Mash 1/2 berries a combine with sugar, salt, cornstarch and water. Cook until mixture is clear. Cool an fold in remaining berries. Pour into pastry shell and chill. Garnish with whipped cream. (Optional: Spread pie rust with thin layer of softened cream cheese before filling with strawberry mixture.)