Ingredients:

4 cups strawberries, quartered

1 cup granulated sugar

2 tablespoons cornstarch

1 cup water

3 tablespoons lemon flavored Jello mix

Crust:

1 1/2 cups flour

2 tablespoons cold butter (1/2 stick), cubed

4 tablespoons vegetable shortening

1 tablespoon sugar

1 teaspoon white vinegar

2 tablespoons cold water, if necessary

Directions:

1. Preheat oven to 450 degrees and spray a 9 inch pie pan with non stick spray and set aside.
2. Prepare the dough. In a food processor, pulse flour, butter, shortening and sugar until the mixture resembles course corn meal. Add vinegar and 1 teaspoon of water and pulse to combine. If the dough holds together when you pinch it, it’s ready. If it needs more moisture, add 1 teaspoon at a time until it just holds together.
3. Sprinkle dough into the bottom of a pie plate and begin working it evenly to the bottom of the pan and up the sides. I use my fingers and knuckles to work the dough but a flat bottom-ed cup works well too. You’re looks for even consistency and full coverage of the plan. When ready, prick the bottom of the crust with a fork a few times. Bake for 8-10 minutes until golden brown. Allow to cool completely before filling.
4. Prepare the filling: In a medium saucepan, whisk together sugar and cornstarch. Pour in water and bring to a full boil. As soon as the mixture begins boiling, turn off the heat and add the Jello. Stir until dissolved and allow to cool.
5. Once cool, gently fold in strawberries and pour into crust. Arrange the top layer of strawberries to look pretty. Refrigerate at least 2 hours or overnight (covered) before serving.

Enjoy!