Crust:

1 c. self-rising flour
5 tbsp. butter
1 egg yolk
1 to 2 tbsp. ice water

Filling:

1 c. water
1 c. sugar
3 tbsp. cornstarch
1/2 tsp. lemon juice
1/2 c. sugar
4 tbsp. strawberry Jell-O
3 c. sliced strawberries
Cool Whip (for topping)

Crust: Cut butter into flour. Add egg yolk and water, enough to make a ball. Wrap and chill for 1 hour. Take out and bake until light brown (use 9-inch pie plate).

Filling: Sprinkle 1/2 cup sugar and lemon juice over strawberries. Let stand. Cook sugar, cornstarch and water until thick. Remove from heat. Stir in gelatin and blend well. Let cool. Add strawberries. Pour in baked crust and cover with Cool Whip. Keep in the refrigerator.