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Directions
- Preheat oven to 375º F.
- To make the crust, combine in a medium bowl the flour,
2 tablespoons of sugar, salt, vegetable oil and milk until well blended.
Place mixture
in the pie plate. Using your hands, spread mixture to cover the bottom and sides of the pie plate.
Bake for 10 minutes, remove from oven and let crust cool.
To make the glaze,
combine in a medium saucepan, water, sugar and cornstarch. Bring mixture to a boil, lower the heat
to medium and cook until the glaze is clear and has thickened.
Remove from the stove and
add 3 tablespoons of strawberry jello to the glaze, stirring until blended. Cool.
Wash
the fresh strawberries, removing the stems, and cut in half or quarters depending on the size of
the berry. Heap the cooled pie crust full of fresh sliced strawberries. Pour cooled glaze
over the top of the berries.
Refrigerate for a least an hour before serving. Cut and
serve with a dollop of whipped topping, if desired
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