Jello Strawberry Pie

Crust:

• 1 stick butter
• 3 tablespoons sugar
• 1 cup flour

1. Cut butter into pats and cut into the rest of the ingredients while still cold.
2. Put mixture in the a pie plate and press to cover sides and bottom as evenly as possible (not rolled).
3. Bake at 375 degrees for 12 minutes or until the edges are just beginning to brown.
4. Allow to cool completely.

Filling:

• ¾ cup sugar
• 1 tablespoon cornstarch
• ¼ teaspoon salt
• 1 cup water
• 1 3 ounce package of strawberry Jello
• 1 ½ quarts of fresh ripe strawberries, washed, stemmed and cut into quarters

1. Bring sugar, cornstarch, salt and water to a boil, stirring constantly.
2. Continue cooking and stirring constantly for 3 minutes on medium heat.
3. Add Jello and continue stirring and cooking for another minute.
4. Remove from heat and stir for 2 more minutes.
5. Let cool 15 minutes but don't put in the refrigerator.
6. Add the strawberries and stir.
7. Pour the mixture into a the baked pie shell.
8. Turn the strawberries so the outer sides are showing.
9. Chill in the refrigerator for two hours.
10. Serve, topped with whip cream (optional) and enjoy.