Strawberry Pie/Pie Crust

Strawberry Pie


Ingredients
1 (9 inch) unbaked pastry shell *
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 (3 ounce) package strawberry gelatin
4 cups sliced fresh strawberries
fresh mint

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.

Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. Garnish with mint if desired.


* Pie Crust
Makes 3 pie crusts


Ingredients
5 cups all-purpose flour
4 tablespoons white sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups shortening
2 egg yolks

Directions

Combine flour, sugar, salt, and baking powder. Cut in Crisco until pea sizes form.

In one-cup measuring cup, beat egg yolks and add COLD water to fill entire one cup. Add to the mixture. Do not overmix. Divide into thirds.