1 sm. pkg. wild strawberry Jello
1 c. water
1 c. sugar
2 tbsp. cornstarch

Put in saucepan on medium high. Cook and stir until it comes to a boil. Let cook for 2 minutes. Cool in refrigerator until slightly thickened. Pour over sliced or halved or whole strawberries in pie shell. Put back in refrigerator until thoroughly cool. Top with Cool Whip before serving. You can also use a store bought graham crust already prepared.

PEACH PIE:

Same as strawberry pie. Sliced peaches and 1 small peach Jello. Add 2 tablespoons lemon juice over cut up peaches and 1/2 teaspoon coriander.

FOOD PROCESSOR PIE CRUST:

1 c. flour
1 cube butter
3/4 c. nuts

Chop. Press in pie plate. Bake 20 minutes at 325 degrees.