1/2 c. vegetable oil
1 1/2 c. all-purpose flour
1 tbsp. sugar
3/4 tsp. salt or less
2 tbsp. milk

Mix above ingredients and press pastry into bottom and up sides of a 9 or 10 inch pie pan. Prick with fork and bake at 400 degrees for about 15 minutes.

FILLING:

1 c. sugar
2 tbsp. cornstarch
1 c. water
3 tbsp. strawberry Jello
1 qt. of fresh strawberries

Mix sugar, cornstarch and water. Cook until thick and clear. Add Jello and stir until dissolved. (I add 1 teaspoon strawberry flavoring extract -- it makes it so good!!)

Fill crust with berries -- slice large ones. Spoon cooled Jello mixture over fruit. Chill until set, about 4 to 6 hours. You can use fresh peaches or raspberries and then peach Jello for peaches or raspberry Jello for raspberries. I make the filling first so it can cool. Top with whipped cream for topping when served if you want.