~~ PIE (8 or 9 inch one-crust pie)
- 1 cup plus 2 tbsp all-purpose flour
- 1/3 cup vegetable oil
- 1/2 tsp salt
- 2 to 3 tbsp cold water
Mix flour, oil and salt until particles are size of small peas.Sprinkle in water, 1 tbsp at a time,mixing until all flour is moistened and pastry almost cleans side of the bowl. (if pastry seems dry, 1 to 2 tbsp oil can be added.Do not add water.) Gather pastry into a ball. Shape pastry into flattened round. Place flattened round between two 15-inch lengths of waxed paper .
Wipe table with damp cloth to prevent paper from slipping. Roll pastry 2 inches larger than inverted pie plate. Peel off top paper. Place pastry paper side up in plate. Peel off paper. Ease pastry loosely into plate. Trim overhanging edge of pastry.
~~Strawberry filling
- 1 quart fresh strawberries
- 3/4 cup sugar
- 2 tbsp cornstarch
- 1/8 tsp salt
- 1 cup water
- 1 pack strawberry jello
- 1 1/2 tsp lemon juice
- 1/2 tsp vanilla
- whipped topping
Wash and stem and cut strawberries. Set aside. In a saucepan, combine sugar, cornstarch and water. Cook over medium heat stirring constantly for 8-10 minutes until mixture turns clear, thick and bubbly. Remove from heat and stir in gelatin, lemon juice and vanilla. Cool for 5 minutes. Fold in berries and pour into baked pie shell. Chill for 4 hours or overnight. Add a dollop of whipped topping to each pie when serving.
** recipe from my mother-in-law 
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