Fresh Strawberry Pie

Strawberry Filling:

1 1/4 quarts strawberries, washed and stems cut off straight
1/2 cup white sugar
1 tablespoon cornstarch
1/2 cup boiling
1/2 (3 oz.) package strawberry flavored gelatin

1. In saucepan, mix sugar and cornstarch. Add boiling water and cook until thickens over medium heat.
2. Add gelatin mix. Stir until smooth. Let cool at room temperature.
3. Place strawberries in baked pie shell. Position berries with points facing up. Pour cool gelatin mixture over strawberries.
4. Refrigerate until set about 1 to 2 hours.

Rich Pastry for Double-Crust Pie:

2 cups flour
2 tablespoon sugar
3/4 cup vegetable shortening
1 egg, beaten
1 teaspoon vinegar
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon baking powder

1. In a medium mixing bowl, stir together flour, sugar, salt, and baking powder.
2. Cut in 3/4 cup shortening using pastry blender or two butter knives until pieces are the size of small peas. 3. In a glass measuring cup combine egg, vinegar, and enough water to make 1/3 cup.
4. Add more ice cold water 1 teaspoon at a time until dough clings together.
5. Divide in half.
6. Form into balls.
7. Between waxed  paper, roll each ball into two 12-inch circles.
8. For strawberry pie, use one circle.
9. Carefully place in pie dish, trim edges.
10. Crimp edges with finger or fork.
11. Bake on 425 degrees for 12 to 15 minutes or until edges are slightly golden brown. 
12. Let cool before filling.
13. Add puffs of sweetened REAL whipping cream to pie for garnish. 

If this strawberry pie could talk, I think it would say, "don't hate me because I'm beautiful!" Strawberry Pie, you really are gorgeous and not just to look at. This pie is beautiful from the inside out. What I'm trying to say is, this pie is as tasty as it is pretty!